Coconut and Pork Hock Soup (by Rice Cooker)

Product Used: Made-in-Japan Double Pressure IH Rice Cooker (JPB-G18S)

**Ingredients:
Kopyor Coconut 1-2pcs (depends on the size and personal preference)
Pork Hock 600g
snow Fungus 1pc
Dried Lily a little
Dried Longan a little
White Lotus Seed a little
Wolfberries a little
Salt a little

**Steps:
1. Take out the coconuts flesh and juice
2. Soak the snow fungus, dried lily, white lotus seed and wolfberries
3. Blanch the pork hock
4. Add all ingredients into the rice cooker and add hot water to the “max.” level
5. Use “Slow Cook” function and boil for 120mins
6. Add salt

***********
TIPS
- All the ingredients and water shouldn’t be over “max”, otherwise soup may spill out during boiling