Tested Recipe Adapted from Agnes Chang
2 liters water
500g spare-ribs, cut into pieces, blanched
1 piece roasted pork bone, optional
200g preserved green mustard, cut into big pieces
2 preserved wet plums
½ tsp white peppercorns, crushed
2 pieces soft bean curds, cut into 4 pieces each
2 tomatoes, cut into wedges
½ tsp chicken stock granules
- Put all ingredients A into a pot and bring to boil. Lower heat and simmer for 1 hour.
- Add B and bring to boil again. Cook for another 5 minutes. Taste and serve hot.