Seahorse Coconut Stewed Lean Meat Soup
1.
Wash seahorses and puffins with clean water for later use;
2.
Wash the red dates and remove the pits, and wash the yam lotus seeds and lilies with water;
3.
Pour out the coconut water from the black coconut, remove the shell and black skin, and cut into strips of appropriate size;
4.
Cut lean meat into large slices, and cut ginger into three slices;
5.
The lean meat and ginger slices are blanched under cold water to remove the blood, and then washed with water;
6.
Put the blanched lean meat and ginger slices into the stewing pot;
7.
Add the soup prepared in steps 1, 2 and 3;
8.
Then pour in about eighth full of boiling water;
9.
Use according to the instructions of the electronic stewing pot, pour boiling water to the water level at the periphery, cover the lid, and simmer for about 3 hours;
10.
Add some salt to the stewed soup and season it!
Tips:
Black coconut is sweeter than ordinary old coconut. The coconut water is very sweet and I drank it directly. If it is simmered with the soup, add it 20 minutes before the soup is ready!