淮山芡實螺頭湯

Ingredients

• dried conch 4 oz

• lean pork 10 oz

• dried yam 1 oz

• foxnut 1 oz

• dried tangerine peel 1/2 pc

Method

1. Soak dried yam and foxnut for 1 hour.
2. Scald lean pork and rinse.
3. Soak dried tangerine peel until soft, scrape pith away and wash it clean.
4. Soak dried conch until tender. Scald conch in boiling water. Take out and shave off dirts.
5. Bring 12 cups of water to the boil. Put in all ingredients. Parboil over high heat for 20 minutes. Turn to low heat and parboil for 2 1/2 hours. Season with salt. Serve.

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