Watercress and Carrot Soup with Pork and Dried Duck Gizzard


  • 600g watercress

  • 2 dried duck gizzards

  • 300g pork

  • 1 carrot

  • 1 ear of corn

  • 3 sweet dates

  • 2500ml water


  1. Soak the watercress in water for an hour and wash thoroughly.

  2. Soak the gizzards until soft.

  3. Peel the carrot and cut it into small pieces. Break the corn into three small parts.

  4. Place the pork into cold water and bring it to a boil. Take the pork out and rinse clean.

  5. Add all the ingredients into clean cold water. Bring the water to a boil and continue to boil on high heat for 30 minutes, then adjust to medium-low heat and simmer for at least 2 hours.