Double-boiled Deep Sea Napoleon Wrasse Head Bone Soup with Chinese Herbs

by Ling @ 23 Oct 2013

Ingredients
2 ltr water
1 Napoleon wrasse head bone (about 600g), cut into pieces
1 old chicken (about 300g), cut into pieces
200g pork, cut into pieces

Chinese Herbs
6 red dates
5 chuan bei (wolfberry root bark)
5 angelica roots
3 ginger slices
10g tian ma (gastrodia)
5g Chinese wolfberries
5g almonds
Salt, to taste

Preparation
Heat 2 litres of water over high heat in a cooking pot to a boil.

Add in the Napoleon wrasse head bone, old chicken and pork and poach the ingredients in the boiling water for about 2 minutes.

Remove the poached ingredients from the cooking pot and then rinse thoroughly under running cold water.

Place the poached ingredients into a double-boiler. Add in all the Chinese herbs and season to taste with salt.

Pour in enough water to cover all the ingredients and doubleboil the mixture over high heat for about 5 hours.

Ladle the double-boiled head bone soup with Chinese herbs into each ceramic serving bowl.

Serves 4

Double-boiled Deep Sea Napoleon Wrasse Head Bone Soup with Chinese Herbs

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