Double-boiled Dang Gui soup
Serves: 1
  • 5 thin slices of dang gui
  • about 1 tablespoon wolfberries
  • 70g lean pork (瘦肉) - can be substituted with a hard-boiled egg or chicken meat
  • 3 big red dates (pitted)
  • 5 slivers yu zhu (Solomon's seal)
  • 500ml water
  • salt (optional)
  1. Rinse the herbs.
  2. Blanch the pork.
  3. Add the pork, all the herbs (except wolfberries) and water into the double-boiler.
  4. Double-boil for 3-4 hours.
  5. Add wolfberries approximately 5min before serving.
  6. Add salt prior to serving (optional).
  7. Sieve the ingredients, leaving behind only the meat and wolfberries in the soup.
  8. Serve.
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