Ingredients : 600g pork ribs, 600g bones, 38g rehmania root (shu di), 20g chinese angelica root (dang gui), 20g ligusticum (chuan xiong), 20g wolfberry fruit (gou qi), 1 tablespoon salt, 1 tablespoon sugar, 2 tablespoon rice wine.
Cooking Steps :
1. Clean and cut the pork ribs into 6 pieces.
2. Clean and blanch the bones. Place the bones in a pot with 8 cups of water and with rehmania root, angelica root, ligusticum and wolfberry fruit. Steam it over high heat for about two to three hours, it will make better flavoured stock.
3. Then, remove the bones and retain stock.
4. Add the blanch pork tips and seasoning in the stock. Steam over high heat for another 1 hour.
5. After that, can serve.
