How to make it

  • Marinate pork in salt overnight (to expel the fire in the pork)
  • Soak your dried fish maw in warm water (for at least 4 hours)
  • Boil your soup water
  • In a separate pot, boil water to blanch your pork
  • Wash dried lily bulb, tangerine peel and seabed coconut
  • Cut up the fish maw into edible pieces (optional)
  • When your soup water boils, add all the ingredients together
  • Boil on high heat for 30 minutes, reduce to a medium boil for another 2 hours
  • Serve and enjoy!

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