Wash the western vegetables, wash them with running water for 2 times, and soak for half an hour with light salt water.
Candied dates are washed with water, and after the carrots are peeled, the hobs are cut into pieces.
After the pork chop is cut into pieces, the flying water is washed to clean the floating foam. (I usually choose pork and pork for the lean meat used in soup. Because the pig meat is very long, the meat quality will be very smooth and not old at all.)
After the water in the pot is opened, put down the pork chop, candied dates, and carrots. After the fire is boiled, turn to medium heat for 40 minutes.
Wait for pork, candied dates, carrots and simmer for 40 minutes, then put in the watercress, then simmer for half an hour to put salt