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Persimmon and Sweet Corn with Pork in Soup

This soup may reduce inner heat.


8 ounces carrot
2 ears of sweet corn
1 dried persimmon
13 ounces lean pork
1/4 dried tangerine peel
6 cup water


1. Peel carrot. Wash and cut into serving pieces. Wash sweet corn and persommon.

2. Soak and clean dried tangerine peel. Wash lean pork, scald and rinse well. Bring water to the boil. Put in
carrot, tangerine peel, sweet corn, persimmon and pork. Bring to the boil.

3. Parboil over low heat for 2 hours. Season with salt.


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