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Soup Name: Monkey Head Mushroom with Chinese Yam in Pork Broth
Chinese Name: 猴頭菇豬湯 (hóu tóu gū zhū tāng)
Introduction:
Fresh monkey head …

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Pork Bones and Arrowroot Soup

Submitted by on January 11, 2009 – 3:35 am7 Comments | 43,716 views

Soup Name: Pork Bones and Arrowroot Soup

Traditional Chinese Name: 粉葛湯 ( fěn gé tāng)

Introduction:
This is the simple arrowroot soup.  This soup is high in protein and fiber.  It is a very neutral soup and requires little effort to make it.  Some people really love to eat the arrowroot once its been boiled in a soup (like my mother) because it is incredibly starchy and substitutes as a meal.


What Ingredients are required?

1 pound of fresh pork bones
2 large arrowroots
3 large dried dates
5-6 pieces of dried scallop

1 teaspooon of salt (to marinate the pork bones)

How do I prepare it?

  1. Mix salt and pork bones together and let sit in a bag for at least an hour (best overnight)
  2. Wash the pork bones thoroughly in cool running water
  3. Start boiling your water soup and add the dried dates and conpoys
  4. In a separate pot, blanch the pork bones and strain it to remove any dirt and debris from the blanching
  5. Add the pork bones and chopped arrowroot to the boiling water of your soup
  6. Boil together for at least 60-90 minutes on high heat.  The longer you boil it, the tastier the soup.  It is best eaten when the pork is falling off the bones.

Any benefits?

  • This soup is high in fiber and is ideal for children as it is very natural and neutral

Any precautions?

  • Since the arrowroot is high in fiber, it is not easily digested in children and you should give them just the soup
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7 Comments »

  • Eunice says:

    Hi,

    May I know why we need to marinate salt with the bones for an hour or overnight?

    Thanks.

  • LadyTong says:

    Dear Eunice, I’ve heard this from various sources and the basic idea is to “eliminate” the fire in the pork bones. You can rinse the bones before blanching, but the blanching will effectively remove most of the salt anyway. The fire in the bones is what contributes to the “heatiness” of the soup. This is one of those “things Chinese people do because their grandmothers did it” theories. Hope this has helped shed more light on this! However, you can look at it from another perspective in that you don’t need to add any more salt to the soup. Lisa

  • jessica says:

    thanks for the recepi

  • mee says:

    hai,can u let me know dried date(what is that),and this pork bone and arrowroot soup how much the water,please let know as soon as possible.thank u very much.( i like u all recipe)

  • mee says:

    hai.i very interest this pork bone and arrowroot soup,but i don’t the dried date what is this,and how much the water for this soup,please let me know as soon as possible.thank u very much and happy new year and all the best.

  • cheryle says:

    are all this soup safe for first three months pregnant to use? thank you

  • LadyTong says:

    Dear Cheryle, most soups are. This one is – please see the pregnancy or confinement section – they contain warmer soups designed for this type of phase in life 🙂 Enjoy! Lisa

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