Double-boiled American Ginseng roots soup

I'd cooked this soup using the method of boiling on the stove earlier and essentially the herbs used are the same. However, this time I chose to use the method of double-boiling and I used pork instead of chicken.

The method of double-boiling cooks food slowly at a lower temperature. It is believed that the soup ingredients will slowly release the nutrients into the soup and the flavour and nutrients are 'locked' in the soup.

Double-boiled American Ginseng roots soup

Ingredients:

• 140g lean pork
• 1 bunch of solomon's seal
• 1 tablespoon wolfberries
• 6 red dates (pitted)
• a bunch of American ginseng roots
• 2 pieces huai shan
• 2 rice bowls water
• salt to taste (optional)

Method:

1. Blanch the meat.
2. Rinse the herbs.
3. Add all the ingredients (except wolfberries) into the double-boiler.
4. Double-boil for 2-3 hours.
5. Add wolfberries in in the last 15min.
6. Add salt to taste.
7. Sieve the soup, serving only the wolfberries and pork in the soup.

I put a little too much ginseng roots so it was a tad too bitter. Cut down on the amount of ginseng and it should work just fine. :)