The simple dried lily bud pork rib soup uses one of the edible flowers in Chinese cuisine, the dried lily buds. Dried lily buds have several names, commonly called 金針 (jīn zhēn), literally “golden needles”, or 黃花菜 (huáng huā cài), literally “yellow flower vegetable”. They have a delicate flavor that is musky and earthy. They are the main ingredients for dishes such as sweet and sour soup.
Soup is the most significant part of the Chinese daily food culture. It is essential from a state banquet to a family meal. It could be simple to make a soup. But if you don’t apply proper techniques, you cannot make a tasty soup. Chinese consume soups for the flavour. According to traditional Chinese medical theory, many soups have healing power.
My dried lily bud pork rib soup is a starter for a daily meal with a unique flowery aroma. It is a simple soup that requires basic technique to make.
What are the main ingredients?
The main ingredients are pork ribs and dried lily buds.
Pork ribs
I choose pork ribs that are the long cuts from the belly behind the shoulder. One rack of pork rib includes long bones. There is a covering of meat on top of the bones and also between them.
Dried lily buds
Lily buds are picked before they open. When they get dried, the lily buds take on a light brown hue and have a shape of a crinkled straw. When purchasing dried lily buds, look for those in light brown colour. Do not buy those in dark brown or crumble. I buy dried lily buds in Chinese supermarkets as well as other Asian shops.
How to make Dried Lily Bud Pork rib Soup?
Preparing the dried lily bud
Dried lily buds have to be rehydrated before cooking. First, wash out any dirt. Then, soak them in warm water. A small handful of dried lily buds will need half to one litre of water. When they get softened, drain and rinse. I will cut off the hard stem or knob and halve the buds as well.
Pork rib soup
In a large pot, heat plenty of water until it is heavily boiling. Blanch the pork ribs in the boiling water for one minute. Usually, you will see small bits of congealed blood or white foam floating on top. These are the impurities that will make the soup looking murky. Remove the impurities and drain.
Add fresh water to the pot so that the ribs are fully submerged. Then add ginger, garlic, and Chinese cooking wine into the soup pot. Bring the water to a boil, turn down the heat to the lowest setting and let the broth simmer. Cover the pot and cook until the ribs are fall-off-the-bone tender.
Serving
Before serving, add the soaked lily buds and a few slices of salty ham in the pork rib soup broth and simmer for two minutes. You can smell the woody scent of the lily buds. I season the soup with salt and white pepper.
Tips for the recipe
Chicken broth or vegetable broth work for this recipe as well.
Did you make the recipe?
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Dried Lily Bud Pork Rib Soup
Ingredients
- 1 kg pork ribs
- 50 g dried lily buds
- 1 litre warm water
- 50 g cured ham
- salt and white peper
Instructions
- Wash dried lily buds roughly.Then put in a large bowl and soak them in warm water. When they get softened,drain and rinse. Cut off the hard stem or knob and halve the buds.
- In a large pot, heat plenty of water until it is heavily boiling. Blanch the pork ribs in the boiling water for one minute. Remove the impurities floating on top and drain.
- Add fresh water to the pot so that the ribs are fully submerged. Add ginger, garlic, and Chinese cooking wine into the soup pot.
- Bring the water to a boil, turn down the heat to the lowest setting and let the broth simmer. Cover the pot and cook until the ribs are fall-off-the-bone tender.
- Add the soaked lily buds and cured ham to the pork rib soup broth. Simmer for two minutes. Season the soup withsalt and white pepper.