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Cantonese mushroom bone soup
Cantonese mushroom bone soup is made of a large pig leg bone, chopped in big chunks. The typical Cantonese influence comes from the herbs you need to add. It's a simple recipe (if you can find the Cantonese flavoring) that doesn't require much attention and can be prepared well in advance.


Cantonese mushroom bone soup ingredients

  • water
  • one big pig bone (leg), chopped into large chunks. Preferable with some meat on it
  • about 10 dry mushrooms
  • some chopped fresh mushrooms
  • 2 slices of ginger
  • salt to taste

Special Cantonese ingredients:
  • 4 dried jujubes (those red big things, smell a little like little apples)
  • two tablespoons of dried wolfberries
  • 1 tablespoon of lotus seeds
  • some dried lily bulbs
  • small piece of dried white yam 
  • Job's tears / Coixseed / Chinese pearl barley (PS. NOT for pregnant women)

Note, we normally buy a bag (see photo below) that contains all of this stuff, but you could also buy everything separately.

  • wash the bones under the tap with some cold water to remove blood
  • put the water in a big high pressure pan and add the bones
  • bring the water to a boil
  • wash the mushrooms good and soak the dry ones for a while in a little bit of water
  • when it starts boiling good, you will see some dark gray foam on top of the water, this is blood and should be removed
  • use a big spoon to remove the blood, you probably need to do it a few times
  • after all blood is removed, add the dried mushrooms, slices of ginger and special Cantonese ingredients
  • close the high pressure wok and use high fire for 5 minutes
  • after 5 minutes, turn the fire low and let it boil
  • add fresh mushrooms after about 10-15 minutes and let it slowly boil
  • add salt, mix well and serve

once the water with soup bones is boiling, remove the blood with a spoon

About 10 pieces of dried mushrooms, cleaned and soaked in some water

Ingredients for Cantonese soup

All the ingredients in one bag, very simple :)

Optional fresh mushrooms, use whatever you like

Boil for 5 minutes in a closed high pressure pan on high fire, after that do low fire

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3.26 Copyright (C) 2008 / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."

Last Updated ( Saturday, 13 November 2010 )
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