Stewed Pork Neckbone Soup with Chuanbei and Sea Coconut

Tried and tested with Bosch 4D Hot Air Steam Oven

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• 40g Chuanbei
• 40g sea coconut
• 1pc dried citrus peel (soaked and softened)
• 300g pork neckbones
• 1 carrot (chopped)
• 1 corn (chopped)
• 20g apricot kernels
• 2 candied jujubes
• some hot water
• salt to taste

1. Wash the pork neckbones and scald with hot water. Set aside.

2. Soak the dried citrus peel and removed the white peel.

3. Wash the Chuanbei, sea coconut and apricot kernels. Put all into pot.

4. Cover the pot with lid. Preheat Steam Oven with steam+ to 100˚C then place the stewing pot into the oven for about 2 hours.

5. Fill in the pot with hot water until water covers all ingredients.

6. Cover with lid and place in 100℃ steam oven. Cook for 2 hours.

7. Season with salt and serve.

Steam+ 100˚C

Cooking time: 2 hours.

(Preheated steam oven)