Ingredients
1 1/2 kg shoulder pork (cut into large pieces)
4 'sin mui' or salted preserved plums
salt
pepper
2 chicken stock cubes
4 red chilies (slash)
2 ripe tomatoes
50 g dried cuttlefish
2 1/2 liter water
300 g preserved salted vegetable
Method
1. Put all ingredients in heavy saucepan.
2. Cover with tight-fitting lid and boil over moderate heat for 2 hours.
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