Ingredients ( Serve 4 )
- 500 g Chinese Hami melon without skin
- 19 g Dried Coco Mami
- 78 g Sweet Apricot Almond
- 15 g Bitter Apricot Almond
- 15 g Semen Coicis
- 10 Chinese Black Date
- 2 Sun-dried Mandarin Peel
- 500 g Pork Shank Bone
- 3000 ml Water
Preparation
1. Soak all the dry ingredients including dried Coco Mami, sweet and bitter apricot almond, Chinese black date, semen coicis and sun-dried mandarin peel for at least 1 hour. Drain well Prepare a pot of cold water, add the soaked ingredients, bring to a boil. Drain and set aside
2. Peeled the skin of Melon and remove seeds. Cut to chunks. Use a spoon to remove the inner layer of Chen pi
3. Put pork shank bones into a pot of cold water, bring to a boil. Skim off scum and fat before water get boiling
4. Bring 3000 ml of water to boil in a large pot. Add all ingredients, bring to a boil and return to over low heat . Simmer for 1 hour and 30 minutes. Remove from heat and take away pork bones. Ready to serve.
