Jellyfish Pork Bone Soup
100g jellyfish head
300g pork bone
1 sprig spring onion (sectioned)
2 tablespoons Chinese rice wine
1 tablespoon salt
8 cups of water
How to cook: Soak jellyfish until it is soft. Wash and tear it into small pieces, marinate with Chinese rice wine and salt. Wash all ingredients. Bring water to boil and add pork bone and jellyfish head, simmer for about 1 hour. Then, add spring onion, simmer for 10 more minutes, and add salt for seasoning.
Benefits: It is good for people who have high blood pressure, high blood fat level, high cholesterol.