3 red dates, 3 dried longan, 40g(0.08lb.) hashima (also named as harsmar/hasma), some ginger, 500ml water.
SEASONINGS:
120g rock sugar.
PREPARATION :
1. Rinse and slice ginger.
2. Rinse and soak hashima into cold water for 4~6 hours; Remove muscle, membrane and black impurities; Blanch in boiling water with ginger for 1 minute; Remove and immediately rinse in running water for a while; Pat dry.
3. Rinse and seed red dates; Rinse dried longan.
4. Pour 500ml water to a pot and bring to the boil.
5. Arrange a steaming rack into a deep wok; Arrange a stewing mug on the steaming rack; Add seedless red dates, dried longan, hashima, seasonings and boiling water in the stewing mug; Cover the stewing mug with a lid; Pour water into the wok till 1 / 4 height of the stewing mug; Cover the wok with a lid; Stew over a low heat for 1 hour. Ready to serve.
