Chinese watercress soup (西洋菜汤)- How to prepare it with pork ribs

Chinese watercress soup is an easy Chinese soup that only requires two main ingredients. It is more well known among the Cantonese by the name Sai Yong Choy Tong, xi Yang Cai Tang, or 西洋菜汤.
It is an easy Chinese cuisine usually made by most Cantonese families. My mum used to prepare it when I was young. She is a traditional lady; of course, she follows the authentic way, which means it's a clear soup, just like any other Chinese soup.
But I always like to explore new ways to cook. I'll show you my versions of Chinese watercress soup with a slight twist today.
I'll show you my versions of Chinese watercress soup with a slight twist today. Let's get started.

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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/chinese-wa... )

Ingredients
1 kg pork ribs
500g watercress
6 red dates
2 tbsp wolfberries
1 inch ginger
Salt
Pepper

Method
Preparation
Cut off the more fibrous part of the watercress stem near the root. Wash to remove the dirt and sand.
Blanch the pork ribs for three minutes in a pot of water with a few pieces of fresh ginger and a tablespoon of rice wine. Remove and drain.
Soak the wolfberries in hot water for fifteen minutes to soften them.
Cut each red date into half.
Place about 1/4 of the raw watercress in an electric blender with half a cup of water. Blend to become a puree.
Boil the watercress soup
Place the pork ribs in a stock pot. Fill it with water sufficient to submerge all the pork ribs.
Add the red dates to the stock pot.
Simmer over low heat for 1 1/2 hours.
After 1 1/2 hours, add the fresh watercress.
Season with salt and pepper to taste.
Simmer for another 15 minutes or until the watercress has become tender.
Finally, add the wolfberries to the soup.
Transfer the watercress soup to a serving bowl and serve.


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