Cooking time: about 2 hours
Serving size: 3-4 people
 
Material: 
50 grams of chicken bone grass, 2 candied dates, 500 grams of pork belly/lean meat, 1 carrot, 1 carrot puree (adjust according to personal needs), 2 chestnuts (with whiskers), 1 slice of tangerine peel , 2 slices of ginger, 4 liters of water
 
Seasoning: 
Salt as appropriate
 
practice:
Clean all materials first.
Remove the heads and tails of the cleaned carrots and cut into segments. After cleaning the chestnuts, you can keep the chestnut whiskers(Clear away heat), and then cut into segments. Blanch the cut and cleaned pigs.
After the water boils,Put all the ingredients into the pot and start cooking over medium heat1hour, turn to low heat and simmer1-2hour, add salt to taste.
To make the nursing food version, use a fine sieve to separate the cooked soup, then add cooked carrots and stir together until desired consistency.
Use a spoon to scoop each soup into the bowl, ensuring uniform size and texture.
 
(This recipe is provided by KOLB LIFE Limited)