Ingredients
- 750g pork chine
- 50g Solomon’s seal
- 20g hawthorn
- salt
Directions
Tips
1. Solomon’s seal contains active ingredients for improving our body’s immune system. Thus, make sure to simmer it for enough time to let the active ingredients dissolve into the soup.
2. When blanch the pork chine, add 3-5 ginger slices into the soup to effectively remove the bad taste of the blood on pork chine.
Steps
1 Done 10 minutes | Cut pork chine into pieces. Wash, clean and blanch into boiling water until cooked. |
2 Done 60 minutes | Soak Solomon’s seal and hawthorn into the water for 1 hour. Then remove from water, and drain water. |
3 Done 180 minutes | Add water into a pot, and bring to a boil. Add all ingredients into the pot. Cover and simmer over low heat for 3 hours. Add salt for seasoning. Serve. |
