A delicious Easy Dendrobium, Chinese Olive, Abalone and Pork Rib Soup recipe.
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Easy Dendrobium, Chinese Olive, Abalone and Pork Rib Soup
Other★ Easy6min
IngredientsWhat you'll need for Easy Dendrobium, Chinese Olive, Abalone and Pork Rib Soup
| Ingredient | Amount | Notes | |
|---|---|---|---|
| pork ribs | 1 | ||
| live abalone | 4 | ||
| fresh Chinese olive (Canarium album) | 4 | ||
| dried figs | 2 | ||
| dendrobium (Shi Hu) | 5 | ||
| ginger | 2 |
Cooking StepsHow to cook Easy Dendrobium, Chinese Olive, Abalone and Pork Rib Soup step by step
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Step 1 DetailGather all ingredients: 1 rack of pork ribs for sweetness without greasiness, 4 live abalones for umami and yin-nourishing, 4 fresh Chinese olives for a subtle sweet aftertaste and cooling effect, 2 dried figs to balance the olive’s astringency and add natural sweetness, 5g dendrobium for yin-nourishing and stomach-soothing in a gentle, non-cooling dose, and 2 thin slices of ginger to harmonize the flavors.
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Step 2 Detail1. Blanch the pork ribs in cold water, skim off the scum.
2. Crack or halve the fresh Chinese olives; rinse the dendrobium and dried figs.
3. For clay pot method: add ribs, olives, dendrobium, figs, and ginger. Bring to a boil over high heat, then reduce to low and simmer for 1 hour. Add the abalones in the last 15–20 minutes (overcooking makes them tough and rubbery).
4. For double-boil (steamed) method: place everything in the pot and steam for 2.5 hours. -
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