Ingredient
2-3 murex head
2 apples
4-5 figs
150g lean pork
4 slices ginger
1 stalk spring onion (sectioned)
Seasoning
Some salt
Method
Brush to clean murex head. Scald it with 2 slices ginger and spring onion, rinse under cold running water and cut it into pieces.
Scald and rinse lean port. Remove core of apple and cut it into pieces. Rinse and trim figs briefly.
Boil a pot of water. Add in 2 slices ginger and then all the other ingredients. Bring it to boil and then turn to medium-low heat. Boil for 2 1/2 hours until the soup is thickened. Season with some salt. Dish up and serve.
