raw materials: 1 apple, 1g lean pork, 3g almond, 1g medlar, 2 slices ginger, 1 shallot and a little salt.

Practice:

1. Wash lean meat and cut it into strips;

2. Wash the apple without peeling it, cut it into large pieces and remove the core;

3. Wash almond and medlar for later use;

4. Shred ginger and cut onion into small pieces;

5. Boil water in the pot, then blanch the lean meat;

6. Take out the blanched lean meat and wash away the floating foam;

7. Put the lean meat into the soup pot;

8. Add other ingredients except salt;

9. add 1L of water, bring to a boil over high heat, turn to low heat for about 1 hour, and add a little salt to taste after turning off the heat.

Note:

1. I use south almonds, and this soup can also be stewed with south and north almonds;

2. blanching lean meat in advance can make the soup clearer and sweeter;

3. After turning off the fire, add salt according to your own taste. Don't add too much at a time, which will affect the sweet taste of the soup.

Cuisine: Cantonese cuisine

Difficulty: easy

Cooking method: other

Taste: light

Time: over 1 hour

Main material: pig

Main material: apple

Main material: pork

Ingredients: candied dates, yaozhu

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