Dried scallops, radish and pork bone soup

1

Blanch the washed pork bones/ribs in a pot of boiling water to better remove the bloody smell.

2

Put the boiled pork bones/ribs into a casserole with boiling water, add the ginger slices, first boil over high heat, and slowly simmer over low heat for 2 and a half hours to 3 hours. (Depending on your own time, the longer the pork bones are stewed, the stronger the soup and the better the taste)

3

Prepare some cooking materials during the stewing process: cut radish with hob, cut parsley/chives into pieces for later use; hob cutting: roll the raw materials and cut them into pieces. Three points must be grasped to cut the hob block well; one is straight knife cutting, the other is that the angle between the raw materials and the knife is between 45-60 degrees, and the third is that the raw materials must be rolled once each cut. The amount of rolling depends on the size of the block you want to process. Generally, the raw materials are rolled for one-third of a week.

4

When the soup is almost cooked, put the chopped radish in and boil it over high heat.

5

Wash the scallops, put them in, and stew them with radishes. Cook on high heat and change to low heat to simmer for about half an hour. This will fully dissolve the fresh sweetness of the scallops into the soup and make the soup more delicious. Add appropriate amount of refined salt for the last five minutes.

6

When it is ready to simmer, change the heat to the heat, add in appropriate amount of chicken essence, add in parsley/chive slices, and boil it to boil. Add in appropriate amount of pepper powder and stir well to turn off the heat.

【Nutritional Value】: White radish is known as "the rival of ginseng," which highlights its rich nutritional value. In traditional Chinese medicine, radish is sweet and pungent in flavor, cool in nature, and enters the lung, stomach, and large intestine meridians. It has the effects of clearing heat and promoting fluid production, cooling blood and stopping bleeding, descending Qi and harmonizing the middle, promoting digestion and removing stagnation, stimulating the appetite and strengthening the spleen, as well as regulating Qi and resolving phlegm. Pork ribs provide high-quality protein and fat essential for the body's physiological activities; their rich calcium content is particularly important for maintaining bone health. They also possess the efficacy of nourishing Yin and moistening dryness, as well as benefiting essence and nourishing blood; they are suitable for those with insufficient Qi and blood or poor appetite due to Yin deficiency. Dried scallops have extremely high nutritional value and contain various nutrients essential to the human body. They have the effects of nourishing Yin, tonifying the kidney, regulating the middle, descending Qi, and benefiting the five internal organs. They are used to treat symptoms such as dizziness, dry mouth and throat, coughing blood due to consumptive disease, and weakness of the spleen and stomach. Regular consumption helps lower blood pressure, reduce cholesterol, and strengthen the body.【Chef's Warm Tip】: When making soup, it is not advisable to add salt too early, because salt has an osmotic effect that will cause moisture to be discharged from the ingredients, causing the protein to coagulate and resulting in a lack of umami. White radish is primarily purgative while carrots are primarily tonic, so it is best not to eat them together. If they must be eaten together, add some vinegar to harmonize them, which facilitates nutrient absorption. Dried scallops cannot be eaten with sausages: dried scallops contain rich amine substances, while sausages contain nitrites. Eating these two foods simultaneously will cause them to combine into nitrosamines, which are harmful to the human body.