Lotus Root Soup (蓮藕湯 – Leen Au Tong)

2013-09-05 13.23.19 - leen au (lotus root)2013-09-05 17.11.30 2013-09-05 17.11.48 2013-09-05 17.08.38 2013-09-05 17.20.55


  • 2.5lb lean pork (with or without bone) (e.g. sau yuk, sai see gwut, or pai gwut tau)
  • 3 lotus roots, peeled and cut into ~1″ pieces
  • 2 pieces of dried octopus tentacles (jeung yu; not squid which is yau yu)
  • 1/3 cup mung beans (=luk dau – green beans)
  • few slices ginger


  • Cut pork into large pieces if not already done so
  • Boil a pot of water and cook pork in boiling water for 3min
  • Dump it all into the sink. Rinse 2-3 times total.
  • Put the pork into the pressure cooker pot. Add in the luk dau. Add water.
  • In a pan, fry a few slices of ginger, then add the squid. Fry a bit. Add cooking wine. Fry some more. Pour it all into the pot.
  • Add water until maximum level.
  • Turn on pressure cooker to “Soup” and “Plus” time
  • When done, add salt to taste.


  • Can save the body of the dried squid for later use in meatloaf (yuk bang)
  • Octopus (jeung yu) is considered slightly “cho”