Sugarcane | 170 g |
Imperata Rhizoma | 40 g |
Carrot | 900 g |
Water chestnut | 150 g |
Pork (Lean Meat) |
200 g |
Dried Tangerine peel |
1 piece |
Water | 10 cups |
Salt |
1. Rinse Dried Tangerine peel. Peel and cut Carrot and Water chestnuts into chunks. Rinse and cut Sugarcane and Imperatae Rhizomea into sections.
2. Put the pork into boiling water for a minute. Then, drain.
3. Add 10 cups of water and all ingredients into a pot. Cover the lid and bring water to boil over high heat. Then, cook over slow heat for 3 hours. In the meantime, refill water to keep water level.
4. Season it with Salt.
5. Serve!