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Jelly Fish with Water Chestnut Soup
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This soup is good for helping to clear heat and phlegm locked in the lungs.
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Ingredients:
1/2 pound jelly fish (hai zhe)
12 water chestnuts
1/2 pound lean pork
8 red dates
2 slices ginger
8 cups water
1 teaspoon salt
Instructions:
1. Soak the jelly fish in cold water a day before use.
2. On the day of cooking, rinse and cut into thick strips.
3. Scald in boiling water for a minute. Rinse and drain.
4. Rinse the lean pork and scald in boiling water for 2 minutes.
Rinse and drain.
5. Bring 8 cups of water to a boil. Put in the scalded meat, water chestnuts, red dates and ginger. Cover and boil for 10 minutes. Bring the heat to medium-low and simmer for an hour.
6. Include the jelly fish and simmer for another hour. Season before serving.
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