Jade Winter Melon and Salmon Head Soup

Steps

1. 1

   Step 1

   

   Bring a pot of water to a boil. Clean the salmon head, cut it in half, and sear in a cast iron pot until golden brown. Flip, add ginger slices, and continue searing until both sides are golden. Pour in boiling water.

   ✅ Done when: Bring a pot of water to a boil. Clean the salmon head, cut it in half, and sear in a cast iron pot until golde. Finished: Cook until the flesh turns opaque and flakes at 63 C in the thickest part.

   Watch out: Don't flip the salmon head too early—if it sticks, the skin tears. Pat it dry, let a golden crust form before turning, and always pour in boiling water, never cold, or the broth won't turn milky.

   If The salmon skin sticks to the pot and tears apart when you try to flip it.:

   Pat the salmon head completely dry before searing, use enough hot oil, and let a deep golden crust release naturally from the cast iron before turning.

   If The broth stays thin and pale instead of turning creamy white.:

   Always pour in boiling water, sear both sides until deeply golden, and keep the soup at a steady rolling boil to emulsify the broth.

2. 2

   Step 215 min

   

   Add the rinsed Job's tears, poria mushroom, dried hyacinth beans, and dried tangerine peel to the soup pot. Boil for 15 minutes.

   ✅ Done when: Add the rinsed Job's tears, poria mushroom, dried hyacinth beans, and dried tangerine peel to the soup pot. Bo. Finished: Cook until the flesh turns opaque and flakes at 63 C in the thickest part.

   Watch out: Rinse the Job's tears, hyacinth beans, and tangerine peel thoroughly—skipping this leaves grit and bitterness. Keep the boil steady but not violent so the pot doesn't foam over.

   If The broth tastes gritty or bitter with visible sediment at the bottom of the pot.:

   Rinse all the dried ingredients under cold running water until it runs clear, and give the tangerine peel a quick soak to draw out bitterness.

   If The pot foams over and starchy liquid spills onto the stovetop.:

   Keep the boil steady but moderate, skim off the foam as it rises, and leave the lid slightly ajar to release pressure.

3. 3

   Step 3

   

   Add the winter melon and bring to a boil. Reduce to low heat and simmer for 1 hour. Season with salt before serving.

   ✅ Done when: Add the winter melon and bring to a boil. Reduce to low heat and simmer for 1 hour. Season with salt before se. Finished: Cook until the flesh turns opaque and flakes at 63 C in the thickest part.

   Watch out: Cut the winter melon into thick chunks—thin pieces dissolve during the long simmer. Hold the salt until the very end, since the broth concentrates and early salting makes it overly salty.

   If The winter melon breaks down completely and disappears into the broth.:

   Cut the winter melon into thick chunks, roughly two inches, so the pieces hold their shape while still turning translucent and tender.

   If The finished soup tastes overly salty with no way to fix it.:

   Hold all salt until the very end, then taste the finished broth and season gradually before serving.