July 16, 2010
1 medium green unripe papaya, peeled, seeds removed and cut into chunks
5-6 dried Chinese dates, rinsed
¼ cup dried peanuts, without skins
¼ cup dried white fungus (tremella), soaked with water
5 sticks dried beancurd sticks, soaked in water to soften (optional)
1½ lbs. lean pork
1½ lbs. pork bones
1 piece ginger
8 cups water
1. Wash meat and bones well and remove any fat. Fill a heavy deep pot with some water and pre-boiled the meat over high heat (doing this removes scum and impurities from the meat and bones). When it starts to foam on top, remove from heat and pour away the water. Give the meat a final rinse with warm water.
2. Return the pot back to the stove and add the 8 cups of water and the rest of the ingredients. Boil uncovered over high heat for about 30 minutes; close lid and simmer for another hour or so. Season with salt and pepper and serve warm.
Labels: Chinese Herbal Soups