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青欖桔餅豬腱湯
Dried tangerine and pork shank soup with Chinese white olives

Today, an old lady taught me to boil this soup. If you have caught cold from rain, boil this soup to make you strong.

⬇️⬇️English recipe follows⬇️⬇️
青欖桔餅豬腱湯

材料：
青欖4兩
桔餅2大個
南杏一兩
北杏一兩
豬腱一隻
陳皮一塊
蜜棗3粒

處理：
1. 大火煲滾一鑊水，放豬腱出水。
2. 其餘材料，清水浸一浸，清水洗乾淨，擎乾水。
3. 豬腱，夾起，清水沖洗乾淨，擎乾水，𠝹幾刀。
4. 洗乾淨煲。

烹調：
1. 青欖，用菜刀拍鬆，放煲內。
2. 其餘材料，放煲內。
3. 加入清水至4升的容量。
4. 大火煲滾，轉慢火，煲1小時15分鐘。
5. 完成，可享用。

Dried tangerine and pork shank soup with Chinese white olives

Ingredients:
Chinese white olive 4 taels
Dried tangerine (big) 2 Nos.
South apricot kernels 1 tael
Bitter apricot kernels 1 tael
Pork shank 1 No.
Dried orange peel 1 pc
Candied dates 3 Nos.

Preparation:
1. Heat up a wok of water at high flame. Put pork in wok and boil.
2. The rest of ingredients, soak in tap water for a while. Rinse thoroughly. Drain.
3. The pork, pick it up, rinse thoroughly. Drain. Make several cuts on it.
4. Rinse a pot.

Steps:
1. Chinese white olive, beat well with chopper. Put in the pot.
2. The rest of ingredients, put in the pot.
3. Add in water up to 4L of the volume.
4. Heat up at high flame. Turn to low flame and boil for an hour and 15 minutes.
5. Complete. Serve.