Ingredients
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500g lean pork
-
100g green beans
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450g purslane
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15g honey dates
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salt
Directions
Tips
1. Purslane has a little sour taste, thus, do not add too much purslane for the first time to make this soup.
2. Add 2-3 ginger slices to remove the blood taste of pork, or you can add a little alcohol into the soup before simmering.
Steps
|
1
Done
10 minutes
|
Wash and clean lean pork, cut into thick slices. |
|
2
Done
120 minutes
|
Wash and clean purslane and red dates. Soak green beans into the water for 2 hours. |
|
3
Done
60 minutes
|
Add water to a pot, bring to a boil. Then add all ingredients. Simmer over low heat for 2 hours. Add salt for seasoning. Serve. |
