- 1 pig´s tail
- 15g tong sum
- 8 red dates, seeds removed
- 20g tu chung (eucommia)
- 10g kei chi
- 2-3 slices ginger
- 1.5 litres water
- Salt to taste
- 1-2 Tbsp Shao Hsing Hua Tiau cooking wine
- Clean the pig´s tail and chop into sections.
- Scald in boiling water, rinse and drain well.
- Bring water to a boil and add in all the ingredients except the seasoning.
- Cook to a boil, then reduce heat and cook over low heat for 2½-3 hours.
- Add seasoning to taste, then dish out.