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Source: Adapted and modified from 美食杰
400g pork ribs – note 1
1 burdock root (牛蒡) (300g) – note 2
1 medium sized carrot (胡萝卜)(200g)
1 large fresh corn of the cob (玉米) (350g)
4 -5 candied dates (蜜枣) – note 3
1.8 liter water
Salt to taste
- Scald pork ribs in boiling water for a while. Drain and rinse under running cold water. Set aside.
- Wash burdock root, use a knife/ kitchen metal scrubber to scrub off the outer layer. Rinse and cut into slices (about ½ inch thickness). Soak immediately into vinegar diluted water for 2-3 minutes to prevent discoloration. (note 4)
- Remove the outer leaves and thin hairs (silk) of the corn, wash and rinse. Cut into chunks.
- Peel carrot. Rinse and cut into chunks.
- Rinse candied dates.
- Put water in a large pot and bring it to a boil. Add in all the ingredients and bring to another boil again. Then reduce heat and simmer for 2 hours.
- Add salt to taste (optional). Serve. (note 5)
- You can substitute it with lean pork or chicken.
- Burdock roots can be found in either supermarket (ie NTUC) or wet market. They come in different sizes. The length is usually between 2.5ft to 3ft and the diameter varies from 2cm to 4cm.
- The function of candied dates is to enhance human immunity and inhibits cancer cells. It also helps to prevent allergic and enhance appetite.
- Burdock root can get oxidized easily. Even if it’s soaked in vinegar diluted water, it will still turn a bit greyish after cooking. Even then, not to worry, it’s still absolutely fine to be consumed.
- Use an oil filter to remove any scums or oil that float on the surface.
- When scrubbing the outer skins of burdock roots, be careful not to let the scrubbed skins stain your shirt.
- A good quality burdock root must be heavy, firm and thick.
- Wrap burdock root with newspapers and store in the fridge to maintain freshness.