Cherry & Dennis Recipes
Hairy Gourd, Dried Scallop and Lean Pork Soup
節瓜瑤柱瘦肉湯
Recipe overview
Hairy Gourd, Dried Scallop and Lean Pork Soup is prepared with practical home cookware and ingredients readily available in Hong Kong, with staged preparation and controlled heat preserving the dish's characteristic texture and flavour.
01
Ingredients
Main ingredients
- 2 piece medium hairy gourds (prepare as directed)
- 30 g dried scallops (prepare as directed)
- 300 g lean pork (prepare as directed)
Seasoning
- 15 g ginger (prepare as directed)
- 1600 ml water (prepare as directed)
- to taste salt (add after tasting)
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- pot
- ladle
- wooden spoon
- serving plate
03
Steps
Step 1
Prepare the ingredients
Clean, drain and cut dried scallops as specified in the ingredient list, then keep them separate.
Step 2
Prepare the ingredients
Clean, drain and cut lean pork as specified in the ingredient list, then keep them separate.
Step 3
Prepare the ingredients
Clean, drain and cut medium hairy gourds as specified in the ingredient list, then keep them separate.
Step 4
Prepare the ingredients
Clean, drain and cut ginger as specified in the ingredient list, then keep them separate.
Step 5
Measure the seasonings
Measure water accurately into small bowls so nothing is missed during cooking.
Step 6
Bring the base to a boil
Add water, lean pork, bring to a full boil, then immediately reduce to medium-low heat and skim any foam.
Step 7
Add the main ingredients
Add ginger, dried scallops and fold gently from the bottom so the heat and seasoning are distributed evenly.
Step 8
Simmer until cooked
With the pork, dried scallops and ginger already in the soup, simmer gently for 45 minutes, skimming as needed, until the pork is cooked and the scallops loosen into fibres.
Step 9
Add the main ingredients
Add medium hairy gourds and fold gently from the bottom so the heat and seasoning are distributed evenly.
Step 10
Simmer until cooked
With the hairy gourd already in the soup, continue simmering for 20 minutes until translucent and easily pierced with a fork.
Step 11
Adjust the seasoning
Add salt, mix evenly, taste, and make only the adjustment that is needed.
Step 12
Rest and serve
Turn off the heat, rest medium hairy gourds, dried scallops, lean pork for 2 minutes, then transfer to clean serving ware and serve at once.
Common mistakes
- Failing to measure and separate the ingredients first can disrupt the cooking sequence.
- Excessive heat or cooking time can damage the intended texture.
Tips
Arrange every ingredient in step order before cooking to keep the process smooth.
Taste at the end before adjusting saltiness to avoid over-seasoning.
