Snow Pear with Snow Fungus Soup (雪梨雪耳汤)

This is my first time brewing this soup and being a lazy me, I prepped everything and put them in a slow cooker to brew. I left it to cook in a slow cooker for almost 12 hours. 

Reason being it was my first time preparing a luncheon for 14 pax and I kinda freak out. So one dish down using the slow cooker. =p

Ingredients

• 4 chinese white pears
• 3 candied dates 
• a handful of snow fungus
• 3 tbsp of small chinese almonds (南北杏)
• 800g of pork big bones
• 3.6 litre of water
• salt to taste

Directions

1. Wash and parboil the pork big bones. Set aside.
2. Soak the white fungus in a bowl of water for 15 minutes. 
3. Place the big bones and the rest of the ingredients (except salt) into the slow cooker.
4. Fill it with 3 litre of water.
   
5. Use auto-shift mode to cook the soup. *I brew it for more than 12 hours. 
6. When ready, add salt to taste. 

Note: 

1. If you prefer a more savoury soup, reduce the chinese white pears & candied dates. 
2. If you want to have meat in this soup, you can either change the pork big bones to pork ribs or add pork ribs and reduce the big bones.