Carzo Qing Bu Tang Soup 160 gram satu pek/pack
- Soak all dried herbs in warm water for 15 minutes. Drain.
- Scald the meat in a pot, rinse and drain.
- Put the meat and all dried herbs in a large stockpot. Add 2 L (8 cups) of water so it covers the ingredients by three times the volume.
- Bring to a boil. Simmer on medium-low heat partially covered for 1 1/2 hours until the soup is reduced by a third.
- Season with salt and white pepper to taste.