Watercress, Golden Luo Han Guo and Dried Duck Gizzard Soup

Why people make this soup

In cold weather we cluster around hotpot and barbecue, and the rich food piles up before we notice. That kind of eating not only raises body fat and cholesterol, it also leaves many people feeling “heaty” — dry mouth, mouth ulcers, constipation, sticky eyes, breakouts, a short temper. Nourilo brews this soup to bring things back into balance: clearing heat while gently moistening the lungs.

Method

1. Wash the watercress and cut into sections. Rinse the luo han guo, break it open and crush. Peel and chunk the carrot. Rinse the almonds. Blanch the dried duck gizzards together with the chunked pork shin.
2. Put everything except the watercress in a pot with 2.7 L of water and bring to a rolling boil.
3. Add the watercress, return to the boil, then simmer over medium-low heat for 2 hours until reduced to about 1.2–1.5 L. Eat both soup and ingredients.

Nourilo’s Tips

This soup is sweet and tasty, fine for all ages. The watercress must go into already-boiling water — otherwise the soup turns bitter and astringent.