cantoniensis and pork spleen soup

Ingredients

• Pork spleen (pig’s spleen), pork tenderloin
• Canton love-pea vine (Abrus cantoniensis)
• Red adzuki beans, coix seed (25g each)
• Poria cocos, foxnut (Euryale ferox) (25g each)
• 1 piece of dried tangerine peel (Chenpi)
• 2 honey dates, 4 dried figs

Seasonings

• Rice wine
• Sliced ginger

Preparation & Cooking Steps

1. Blanch the pork spleen in advance with sliced ginger and rice wine, then rinse and add to the pot.
2. Add a small amount of lean pork to enhance the aroma.
3. Rinse the coix seed, poria cocos, foxnut, and red adzuki beans to remove dust and sediment.
4. Dry-roast the coix seed in advance to reduce its cold properties.
5. Soak the Xinhui dried tangerine peel until soft, scrape off the inner white pith, then add both the peel and its soaking water to the clay pot.
6. Add 1 honey date and a few dried figs.
7. Pour in water, bring to a boil, then reduce to low heat and simmer for 2 hours.
8. Serve.