Anchovy Soup with Purslane

Clears damp-heat, cools the blood and detoxifies. It can relieve foul-smelling stools, anal inflammation and pain in the gut caused by damp-heat.

Purslane (fresh) 300 – 600g, dried purslane 30 – 60g, anchovy 50 -100g, salt to taste.

1.Rinse the purslane, chop coarsely and steep in cold water.

2.Fry the anchovy lightly with oil, to remove any odour and bring out its fragrance.

3.Place the purslane and fried anchovy together in a pot with an adequate amount of water, and cook for approximately 30 – 60 minutes.