Ingredients
- 450g lean pork
- 100g jellyfish
- 50g dried rehamnnia root
- 100g water chestnut
- 15g honey dates
- 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. |
