Snakehead Mullet and Vegetable Soup

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snakehead mullet 1 pc
lean pork 10 oz
Rorippa montana (Tong Kot) 1 pacl
candied dates 5 pcs
beancurd 1 pc
dried tangerine peel 1/4 pcs
  1. Cut open fish. Scale and gut. Wash and wipe dry. Fry in wok for a while. Dish up.
  2. Rinse vegetable. Wash lean pork.
  3. Soak dried tangerine peel until soft, scrape pith away and wash it clean.
  4. Bring 12 cups of water to the boil. Put in dried tangerine peel, fish, lean pork, vegetable, beancurd and sweetened dates. Parboil over high heat. Bring to the boil. Turn to low heat. Continue to parboil for 3 hours. Season with salt. Serve.
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Snakehead Mullet Lean Pork Beancurd Candied dates Dried Tangerine Peel