Tag Archives: Sugarcane with Imperata Rhizoma

Chinese Soup Recipe : Sugarcane with Imperata Rhizoma, Carrot and Water chestnut Soup

 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!