Ingredients
1 hairy marrow, peeled and cut into pieces
2 pork shanks
6 red dates, stoned
2 litre water
Salt to taste
Method
Peel and cut hairy marrow into pieces. Blanch the pork shanks in a pot of boiling water to get rid of excess fats and scum. Remove and set aside.
In another pot, add 2 litre water, pork shanks, hairy marrow and red dates. Bring the soup to boil and simmer for at least an hour.
Add salt to taste. Dish and serve.
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