Cantonese cuisine is famous for its slow-cooked soup (called lo foh tong in Cantonese dialect). The Cantonese soup is a clear, non-oily and non-greasy broth, simmering with Chinese herbs and meat. It is a must-have dish at a traditional Cantonese family dinner, because people in Canton believe that the slow-cooked soup is good for their health.
I haven’t found any real authentic Cantonese soup at any restaurant in Boston so far, so let’s homemade one of the most famous traditional slow-cooked soups--Ching Po Leung, with only 10 simple and easy steps!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihy7uxKK-6gE39lGWx5B2GOHTZE9cMSkHaKpAdee8Il8ZTpu5y87zDNhptxyM_I-0_g_4LyyEwV2u2UZuFyX6WITnqtfnVAMB4xTVy9pFQ0_HRq2cd18fjZHmvEy5m47ANR6aS2_OTckY/s400/IMG_0572.jpg) |
Ching Po Leung (a mix of Chinese herbs) |
Ingredients: two pound of pork chop, one bag of Ching Po Leung (which is a mix of Chinese herbs that you can find at any Chinese supermarket), salt
Cooker: a pot that can hold at least half a gallon water (around 8-10 bowls of water)
Step 1: cut pork chop into chunks
Step 2: boil one gallon of water in the pot
Step 3: put the cut pork into the boiling water for 5 mins
Step 4: take pork chop out of boiling water, and wash them with cold water (it helps to wash off the fat of pork chop, so the broth is clear and non-oily)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCTHVTNvbb_mWXTGNchpE6yWXA_2w1sd3Z6H1qIKpLixkCa8xNO4Pmiw5SqxDYtX0WnWJR52oSnlLK3EKp6ARV7H2_LMret_PB4TI3nA8WHJAnDBld2Ex8PGPeMyLdumeHjtzU2Iz4Cxg/s400/IMG_0579.JPG) |
cut, boiled, washed pork chop chunks |
Step 5: wash the Ching Po Leung with cold water.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4r6meNRxpx5E5ka3RnEcl3icNQP6762AKWf93VY5nmk_vWeMmSdJRuEUXqrDUPkMu1EyM3Jf1CoYvWCiXHdjNz3DeU0Q25BWAwdP-jBO0fcQvJnmycMA-THRg84r3xzL0a0_bfJzoSw/s400/IMG_0571.jpg) |
7 kinds of Chinese herbs in Ching Po Leung: on the left, from top--Jade Bamboo, Dried Foa Nuts, Lily Pulp & Barley
on the right, from top--Lotus Seed, Longan Meat & Chinese Yam |
Step 6: put the washed Ching Po Leung and pork chop and half a gallon water into the pot
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZrCc4G035X3SUmk9NT-rnuU8KCWnkVwM3OtmMx_mMh4U5jPf2dcFbSddhoVjzYDFi64TpCiXt0OCWv9qCw_bXX_9XbiRgvg1yaJB2vpbPezmzfvupB3EbtNciUTF9JzraWMLwSBI4EY/s400/IMG_0577.JPG) |
washed Ching Po Leung in the pot |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuecof-kyOSauHhPTVz6WyOUUsFef9t0miocLBPbEY1PAfX9kCquCQxjhzoe6t3tn8L0oOpJDTc59USsQZhCNdRb4LlGkFc5FWxFaH8AysyObWgtN7QK3sCyjZfcp8cCLsv54_OC7Ohi0/s400/IMG_0580.JPG) |
washed pork chop and Ching Po Leung in the pot |
Step 7: boil the water, and then turn down the cooking heat to slow till the water is boiling
Step 8: slow cook the soup for an hour and a half
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcEpodSOr89xDleuWA6wNA7C8GdlrsNIZN8ocKRg7DXYEPx9qwrG2DYT3lIylwsL_pt7rpQkQkud1YFBBdOfq7Ny18T-xQ53XGqlS_4-u72lCM2Gi89z0sBBduz0zYywPf6efpnt4CVY/s400/IMG_0582.JPG) |
this is how it looks after an hour and a half! |
Step 9: add salt according your personal preference, and then the soup is ready to serve!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlli8-gC135Yp4nPd4U1g9C46tcAsIC3OImNVTa3JF-xYcBMO_gO3NmArn1cmIt3eP4AWflKu13ifvKuptMxoFi7KIZ2hktuk6hOthTNb3e5DXltCLMG6L9hN3hrJQ57lvEtF4JUeby0/s400/IMG_0583.JPG) |
yummy soup served in a bowl |
Enjoy your homemade delicious and healthy Ching Po Leung soup :)