Ingredients: half a papaw (about 350g), 50g dried apricot kernels, 50g bird's nest, rock sugar, milk, and coconut gravy
Recipe: Grind the dried apricot kernels with water into slurry. Add rock sugar, milk and coconut gravy to the slurry. Put the mixture in a wok and bring to a boil. Thus almond juice is made. Put bird's nest in the half papaw (without nucleus) and add the almond juice made above. Steam for about 30 minutes. Remove and serve.
Recommended restaurant:Tang Gong Seafood Dishes Restaurant