Recipe Ingredient
- 1 pig's tail, chopped
- 400g spareribs, chopped into sizeable pieces
- 10 dried Chinese red dates
- 2 dried scallops, rinsed
- 1 tbsp kei chi
- 10g dried longan
- 10g tong kwai
- 1.2 litres water
- Seasoning
- 1/2 tsp salt or to taste
Instructions
- Rinse pig's tail and spareribs. Scald in a saucepan of boiling water for 1-2 minutes. Drain well and place all ingredients in the top compartment of a double-boiler.
- Cover and double-boil over medium heat for 1½ hours. You can also use a medium-sized crock-pot and slow cook on high for 2½-3 hours. Season to taste.
