INGREDIENTS
1 shank Pork
3 slices Frozen or dried sea whelk
1 Carrot
3 tbsp Chinese almonds
3 Honey dates 		2 Dried Chinese yam
1 tbsp Thorne berry
3 pcs Sliced ginger
3 litres Water 		Seasonings:Salt to taste

Method

1. Cut the pork into a few pieces, blanch in boiling water for 3 minutes, drain off the water and set aside.

2. Rinse the almonds and yam, allow to soak in water for a half hour. Peel the carrot & cut into chunks.

3. Place the almonds, yam, dates, pork, ginger, sea whelk, carrot & thorne berry into a casserole.

4. Boil 3 litres of water, pour into the casserole, place inside the steamer rack at lower level, steam at 100℃ for 4 hours.

5. Remove the casserole from the steamer, season with salt & serve. This soup is taken warmth and gentle tonics, and nourishing to the body which is suitable for all ages in all seasons

Recommended Product

Steam Oven

Healthy cooking. Made easy.

Flavours, vitamins and nutrients are retained – the steam cooks your food gently yet quickly.