Watercress and Dried Oyster Bone Soup (Heat Clearing and Yin Nourishing)
Watercress and dried oyster bone soup is a traditional Cantonese slow-cooked soup that has the effects of clearing heat, reducing liver fire, and nourishing yin, making it perfect for the dry autumn and winter seasons. Watercress has benefits such as moisturizing the lungs, resolving phlegm, stopping coughs, and promoting diuresis. Dried oysters, also known as dried shellfish, are a type of seafood product made from the meat of oysters (also called fresh oysters) and provide benefits like lowering lipids, protecting the liver and gallbladder, and replenishing calcium and blood. Rock sugar dates are the soul of this soup. I really love the fragrant combination of watercress and dried oysters that comes from simmering! It has a refreshing note mixed with the essence of the sea, haha.
Materials
| Watercress | Appropriate Amount |
| Dried Oysters | Appropriate Amount |
| Carrot | Appropriate Amount |
| Rock Sugar Dates | 2 pieces |
| Ginger | Appropriate Amount |
| Pork Bones | Appropriate Amount |
How To Make
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Let's start preparing the ingredients.
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Wash the watercress several times, and remove any old leaves.
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Blanch the bones in cold water.
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Choose medium-sized dried oysters for the soup, soak them for half an hour before cutting them into small pieces.
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Add oysters, bones, rock sugar dates, and ginger to the pot and simmer for 1.5 hours.
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Next, add the watercress and carrot, and continue to simmer for another 1.5 hours until the watercress changes color and becomes very soft.
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The watercress should be cooked to this color for the best flavor—it should be soft and the broth rich (personal preference, if you like it greener, you don't need to simmer it as long).
