- 500g lean pork
- 100g green beans
- 450g purslane
- 15g honey dates
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.