Ingredients
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450g lean pork
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100g jellyfish
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50g dried rehamnnia root
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100g water chestnut
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15g honey dates
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salt
Directions
Tips
1. Make sure to clean jellyfish and remove sand and excess salt. And blanch it to remove fishy taste.
2. Add 3-5 ginger slices into soup, or you should blanch the lean pork as well.
Steps
|
1
Done
10 minutes
|
Wash lean pork and cut into thick slices. |
|
2
Done
60 minutes
|
Peel and wash water chestnut. Soak dried rehamnnia root into the water for 1 hour. Blanch jellyfish until cooked. Wash and clean honey dates. |
|
3
Done
120 minutes
|
Add water into a stew pot. Bring to a boil, then add all ingredients. Cover and stew over low heat for 2 hours. Add salt for seasoning. Serve. |
