Hong Kong chef invites you to enjoy nice soup for autumn

Ingredients 

1.Watercress : 900 grams

2.Preserved Dried Duck Kidney (陳腎) : 3 pcs

3.Pork Shoulder : 600 grams

4.Sweet & Bitter Almond mixed : 200 grams

5.Candied Dates: 2 pcs

6.Dried Tangerine Peel: 1/4 pc

7. Salt : 2 tsp

Preparations and Steps

1. Soak sweet and bitter almond in cold water for 30 mins, rinse candied dates;

2. Soak preserved dried duck kidney in hot water for 10 mins, cut thick pcs;

3. Soak dried tangerine peel in cold water, scrape away the pitch when it becomes soft;

4.Soak watercress into cold water with 1 tsp salt for 15 mins, rinse twice and drain it;

5.Boiling water to blanch pork shoulder for 10 mins, running water to rinse and drain it;

6.Pour in sweet and bitter almond and 300 ml drinking water into the blender, high speed to blend for 2 to 3 mins;

7.Pour in the mashed almond into a fish bag, hand press out the juice;

8.Add water into the pot (approximately 70% full), turn to high heat, when boiling, add pork shoulder, duck kidney, candied dates, dried tangerine peel and watercress, boil for 50 mins;

9. 50 mins later, turn to medium heat boil for another 1 hour, 1 hour later, pick up the pork shoulder;

10. Pour in almond juice immediately and continue to boil for 30 mins;

11.Cut pork shoulders into pcs;

Finally add salt into the soup and serve Enjoy!