Salted Lemon, Winter Melon, Cowpea and Dried Duck Gizzard Soup

Why people make this soup

Buying sour plums to steam with ribs, Nourilo noticed a big jar of salted lemons beside them. The Chiu Chow shopkeeper sang the praises of salted lemon cooked with winter melon and duck, so Nourilo gave it a go — but as fresh duck is rather fatty, he used dried duck gizzard instead, plus cowpea, Job’s tears and winter melon. The result is genuinely appetite-whetting and tasty, traditionally used to whet the appetite, resolve stagnation, drain water and refresh you.

Method

1. Wash the winter melon and cut into chunks, leaving the skin on. Rinse and soak the cowpea, Job’s tears and dried duck gizzard. Blanch the pork shank.
2. Put everything into a pot with 2.4 L of water.
3. Simmer about 2 hours.
4. Serve, eating the ingredients along with the soup.

Nourilo’s Tips

The leftover half salted lemon is lovely shredded over steamed grey mullet, with a little fried garlic and sweet soy sauce. If you prefer not to use salted lemon, two pieces of tangerine peel make a fine substitute.