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!