Ingredient
3 tomatoes
3 potatoes
3 red mullet
1 carrot (big)
1/2 catty lean pork (300g)
1 piece dried tangerine peel
2 slices ginger
8 bowls water
Method
Peel potatoes and carrot. Wash and cut into pieces. Wash tomatoes. Each cut into 4 wedges. Set aside.
Soak tangerine peel till soft. Scrape off seed pouch. Wash peel and set aside.
Wash lean pork and scald in boiling water. Rinse and set aside.
Remove fish scald, gill and intestines. Wash fish and wipe dry. Heat wok with1 tbsp oil. Saute ginger slices till fragrant and fry fish till both sides turn golden. Transfer to dish.
Boil water. Add tomato, potato, carrot, lean pork, tangerine peel and ginger slices. Simmer over low heat for 1 hour. Add fish and boil for 30 minutes. Add salt. Serve.
