Sun-moon Mollusc, Green Radish, and Carrot Soup

Soups and Congees

Sun-moon Mollusc, Green Radish, and Carrot Soup
Ingredients:
3 ounces dried sun-moon mollusc (yat yuet yu), soaked for one hour
10 and 1/2 ounces lean pork
1 green radish (about half pound), peeled
1 large carrot, peeled
4 honey dates (mut chou)
1 Tablespoon almonds, peeled
1 Tablespoon bitter almonds, peeled
1 piece dried tangerine peel
1 teaspoon salt (optional)
1 Tablespoon thin soy sauce
1 Tablespoon dark soy sauce
Preparation
1. Brush sand and any other grit from sun-moon mollusc and rinse and drain. Put them in boiling water and boil for two minutes, drain and set them aside, and discard the water.
2. Put the pork in a fresh batch of boiling water, boil for two minutes, drain, pour several cups of boiling water over the pork, drain and discard that water.
3. Cut the radish and the carrot in finger-width strips, then angle cut them, and set aside in two batches.
4. Bring ten cups of water to the boil, add the molluscs and pork and half the carrots and radishes, the dates, all the almonds, tangerine peel and the salt, if used. Boil for ten minutes, then reduce heat to low and simmer for three hours. Add the remainder of the radishes and carrots, and the soy sauces and simmer for another hour.

Flavor and Fortune is a magazine of: