Dried Rehamnnia Root Jellyfish Soup Recipe
Dried Rehmannia root has a health and warm effect. It tastes better when stewing with lean pork. For this recipe, we add jellyfish to improve the freshness and seafood flavor. The soup is aromatic with strong rehamnia root and jellyfish flavour.
450g lean pork
50g dried rehamnnia root
100g water chestnut
15g honey dates
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.
Wash lean pork and cut into thick slices.
Peel and wash water chestnut. Soak dried rehamnnia root into the water for 1 hour. Blanch jellyfish until cooked. Wash and clean honey dates.
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.