Recipe Ingredient
- 500g pork bones (shoulder blades)
- 400g peanuts (small and with skin on)2 tsp. Kei Chi
- 15 red dates (seeded)
- 3cm thick ginger root(crushed)
- 1 medium-sized carrot
- salt and pepper to taste
Instructions
- Boil some water to scald the bones. Rinse the bones thoroughly and remove all fats.
- Meanwhile, boil about 3/4 potful of water (10 soup pot). Add in peanuts red dates, kei chi and ginger.
- Add bones to soup. Bring it to the boil and boil at high heat for about 10 minutes. Lower the heat to low and simmer for 1 hour. Add in carrots pieces (cut diagonally). Bring it to the boil and simmer for another 1-11/2 hours or till peanuts are soft.
- Add salt and pepper to taste.
- * About 2 Tbsp. Soya bean can be added for additional nourishment.
- * 2 trotter can be used in place of bones. This helps tactating mothers to produce more milk.
