Snake Head Mullet Soup with Ginseng and Pork Shin Recipes

Ingredients :

1 snake head mullet, 450g

19g American ginseng

300g pork shin

4 red dates

2 slices of ginger

3 quarters of dried tangerine peel

8 cups or suitable amount of water

Method :

1. Scale, gut, wash and wipe dry snake head mullet.

2. Heat oil and stir fry sliced ginger until fragrant, add snake head mullet and sauté until both sides are slightly browned. Remove and rinse with warm water to remove the grease on the surface.

3. Rinse American ginseng. Soak dried tangerine peel until soft and remove pith. Core red dates.

4. Put dried tangerine peel into 8 cups or suitable amount of water and bring to the boil. Add all the remaining ingredients and simmer for 20 minutes. Reduce to low heat and cook for 2 hours. Season with salt.

Serves 2 - 4

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