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Green Radish and Carrot Lean Pork Soup

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Ingredients
  

  • 570 g green radish
  • 495 g carrots
  • 230 g red beets
  • 360 g lean pork
  • 15 g south apricot kernel
  • 3 g north apricot kernel
  • 40 g dried chinese yam
  • 10 g dried sea coconut slices
  • 3 L water

Instructions
 

  • Wash, peel and cut the green radish, carrots and red beets into slices
  • Rinse and cut the lean pork into big pieces. Add 3 cups of water with the lean pork into a wok. Bring it to a boil and boil for another minute. Strain and rinse again.
  • Rinse the north and south apricot kernel and dried sea coconut slices.
  • Rinse and break apart the dried chinese yam. Immerse it into 1 cup of water for 30 minutes.
  • Boil 3L of water. On high heat, pour in all the ingredients including the 1 cup of water from the dried chinese yam and boil for 10 minutes. Turn to low to medium heat and boil for 45 minutes. Add salt and serve.