Directions

To Cook

1. First prepare the pork by adding to vigorously boiling water for 10 minutes, then discard the boiling water. Then remove any impurities from the pork.
2. In a large pot, add the blanched pork, cut white radishes, carrots, red dates and dried scallops to 2L of water. Bring the water to a boil then reduce heat to low and allow to simmer for about an hour.
3. Add the dried cuttlefish to the soup and allow to simmer for another hour.
4. Season with salt to taste. Turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.