Recipe Ingredient
- 150g mock mutton
- 75g fresh tung chong choe
- Herbs:
- 10g ginseng (pau sam)
- 10 red dates, seeded
- 20g yuk chok
- 40g wai sun
- 10g kei chi
- 20g tong sum
- 3 fresh or dried figs (moe fah kor)
- 15g dried longan flesh
- 3.5 litres water
- Seasoning:
- 1/2-1 tsp salt or to taste
- 1 tsp sugar
- A little monosodium glutamate
Instructions
- Bring water to a boil in a pot. Add in all the ingredients and cook until the mixture begins to boil again. Lower the heat and simmer the soup for 1-1½ hours until the liquid is about halved.
- Add seasoning to taste and serve immediately.
