Ingredient
1 pack Qin Bu Liang soup ingredients
8 taels lean pork (320g)
1 piece tangerine peel
10 bowls water
Method
Soak tangerine peel till soft. Scrape off seed pouch. Wash peel. Wash Qin Bu Liang soup ingredients. Drain and set aside.
Wash lean port and scald in boiling water. Rinse with water.
Boil water. Add Qin Bu Liang soup ingredients, pork and tangerine peel. Simmer over low heat for 3 hours. Add salt. Serve.
