Wineshark Cooking Class - Pork Shin Soup with Xia Ku Cao and Dried Mussels 夏枯草淡菜煲豬腱

Ingredients (for 4):

• Xia Ku Cao - 40 g
• Dried mussels - 120 g
• Abalone shell - 80 g
• Pork shin - 450 g
• Candied dates - 4
• Dried tangerine peel - 1 slice

Procedures:

1. Rinse the Xia Ku Cao and drain well.

2. Rinse the abalone shell and then put in a tea bag.

3. Soak the dried mussels and changes the water a few times until it is clear. Drain off. 

4. Rinse the candied dates. 

5. Soak the dried tangerine peel until softened, then scrap the mucus on the inside with a knife. 

6. Rinse the pork shin.

7. Blanch the pork shin in boiling water.

8. Drain and slice a few cuts on the surface.

9. Boil water in the pot, then put in the bagged abalone shell and candied dates. Bring to boil.

10. Heat the pan with oil and then pan-fry the dried mussels until fragrant. Remove.

11. Heat the pan with oil and then pan-fry the pork shin on one side.

12. Flip it over and continue to pan-fry on the other side. Then pour in some hot water to wash away the oil, then remove.

13. Put the pork shin and dried mussels into the pot and boil for 30 minutes.

14. Add Xia Ku Cao and dried tangerine peel into the pot and continue to cook for 20 minutes.

15. Serve,