Ingredient
1 large snakehead (450g)
300g lean pork
600g watereress
1/4 dried tangerine peel
6 candied dates
1 slice ginger
adequate amount of salt
a dash of oil
Method
Scale the large snakehead, remove viscera from it, wash it clean it clean and wipe it dry; heating the wok and pouring a dash of oil in, put ginger and large snake head into shallow-fry until light yellow, discard ginger and put the fish into a fish bag to tie up for use.
Wash lean pork clean, scald it in boiling water for 5 minutes and rinse it clean.
Soak dried tangerine peel until soft and scrape pith away; wash the candied dates clean; wash the watercress clean and pluck it well.
Bringing water with dried tangerine peel to boil, put all the ingredients in to boil for 3 hours and salt them for serving.
