生魚塘葛菜湯

Ingredients

• snakehead mullet 1 pc

• lean pork 10 oz

• Rorippa montana (Tong Kot) 1 pacl

• candied dates 5 pcs

• beancurd 1 pc

• dried tangerine peel 1/4 pcs

Method

1. Cut open fish. Scale and gut. Wash and wipe dry. Fry in wok for a while. Dish up.

2. Rinse vegetable. Wash lean pork.

3. Soak dried tangerine peel until soft, scrape pith away and wash it clean.

4. Bring 12 cups of water to the boil. Put in dried tangerine peel, fish, lean pork, vegetable, beancurd and sweetened dates. Parboil over high heat. Bring to the boil. Turn to low heat. Continue to parboil for 3 hours. Season with salt. Serve.

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