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