Chinese Soup Recipe : Dried white cabbages with Snake-head Fish and Carrot Soup

 Ingredients for 20 bowls of soup  
 Dried white cabbages  150 g
 Snake-head Fish  1 whole
 Carrot  1200 g
 Pork (Lean Meat)  600 g
 Dried Tangerine peel
 2 pieces
 Preserved Date  5 pieces
 Sweet apricot kernels  80 g
 Water  20 cups
 Salt  little



1. Prepare above ingredient (Sweet apricot kernels,Preserved Date , Carrot and Dried Tangerine peel) . Cut carrot into pieces. Rinse Dried Tangerine peel.


2. Soak Dried white cabbages to soft (about 2 hours). Rinse and drain.


3. Put the pork into water. Bring water to boil.  Then, boil it for a minute. After a minute, transfer the pork to the slow cooker.


4. Rinse the fish. Remove the fish blood. Then, cook it in boiling water for a minute. Cut it into large pieces and put it into a soup bag.


5. Put all ingredients into a slow cooker. Bring water to boil on high heat. Then, switch to slow heat and cook for 3 hours. In the meantime, re-fill water if necessary.

6. Add Salt before serve!