The recipe
Ingredients
Directions
Prepare
Soak the dry squid in clear water for at least 1 hour, then pour away the water.
Wash the lotus root, peel it, and cut into thick slices.
Wash the pork loin and cut into 4–5 pieces; wash the green beans.
Pour approximately 3–4 liters of water into a pot (longer boiling time, more water).
Simmer and serve
Add all the ingredients together when the water is hot, cover the pot well.
Boil on low heat for 2–3 hours, then add salt before serving.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Dry squid
- Softens during long soaking and simmering, giving the soup a tender, savoury seafood base.
- Lotus root
- Stays firm yet tender after long simmering, adding a mild, slightly starchy texture.
- Pork loin
- Releases savoury flavour into the broth during the long, slow simmer.
- Green bean
- Adds fresh colour and a crisp-tender bite to the soup.
The step that matters
Keep the pot covered on low heat. A gentle, covered simmer lets the proteins and collagen release flavour slowly without toughening the meat and seafood, while keeping the broth from reducing too fast.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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