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Ingredients
- 2200 g water
- 400 g pork neck bones, cut in pieces (4 cm)
- 250 g salted vegetables (hum choi), rinsed, soaked for 30 minutes, cut in pieces (3 cm)
- 50 g carrots, cut in slices
- 250 g bitter gourd, cut in strips (1 cm), core removed
- 1 salted plum in brine, pitted
- 80 g yellow onions, cut in wedges
- 3 fresh ginger slices
- 20 g wolfberries (goji)
- 1 pinch salt
- 1 pinch white pepper powder
- Nutrition
- per 1 portion
- Calories
- 941 kJ / 225 kcal
- Protein
- 23 g
- Carbohydrates
- 13 g
- Fat
- 9 g
- Saturated Fat
- 3 g
- Fibre
- 4 g
- Sodium
- 419 mg
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