Once the pork slices changed color, the freshly picked pumpkin flowers were cleaned and added to the water. Just a few stirs were enough to make the pumpkin flowers soft and tender.
The dish itself was remarkably simple, though precise timing was crucial. A moment too late, and the pumpkin flowers would become too tough, while the lean meat would lose its freshness.
The seasoning for the soup went without saying—just a pinch of salt. No other condiments were needed to bring out the best in this lean pork and pumpkin flower soup.
Chapter 42