I learned to make this soup from my Mother-in-law. She’s from Macau and she knows how to many a lot of different types of soup. Yali Pear is only available during the winter time. I haven’t seen them available at the Asian grocery market during the summer time. You can also called this soup the Asian Pear Soup.
Yali Pear Soup is good for winter time especially in our Los Angeles dry and cold weather. This is a sweet/savoury type of soup. If someone in your family has a cough, make this soup for them. The ‘chuin bui’ (Bulbus fritillariae cirrhosae) (川贝母) in the soup will help to reduce cough, reduce phlegm and nourish the lungs.
Now let’s look at the ingredients:
- 2.5-3 quarts of water
- 1 pound of pork loin and pork ribs, blanched and rinsed
- 3-4 yali pears, cored and sliced
- 1-2 carrots, peeled and sliced
- 2-3 honey dates
- 1 sliced of fake abalone strip
- 1-2 dried scallops
- 1-2 tablespoons ‘chuin bui’
- 1-2 tablespoons of South Almond
- Salt to taste
Soup boiling instructions:
- Use a 6-quart pot to boil the 2.5-3 quarts of water.
- In another pot, blanch the pork loin and rib in boiling water for a few minutes. Rinse through cold water. Set aside.
- Sliced the Yali pears and carrots. Set aside.
- When water is boiling, put in all the ingredients except salt.
- Let it boil high for 15 minutes then turn to simmer for 2.5-3 hours.
- Add salt to taste before serving. Serve hot.