Cuttlefish and lotus root soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Dried cuttlefish | |
| 1 | Piece tangerine peel | |
| 1 | pounds | Lotus root |
| 1 | pounds | Pork neck bones |
| 1 | quart | Water |
| 3 | quarts | Water |
| 3 | Chinese red dates | |
| 1 | teaspoon | Salt |
Directions
1. Separately soak dried cuttlefish and tangerine peel.
2. Peel lotus root. Cut in half lengthwise, then in ¼-inch slices.
3. Boil water and pour over pork bones in a soup pot. Parboil 5 minutes.
Drain, discarding liquid, and rinse bones under cold running water.
4. Cover pork bones with remaining water and bring to a boil over high heat. Reduce to a simmer and skim off fat.
5. Add soaked cuttlefish, tangerine peel, lotus root, reddates and salt.
Simmer, covered, 1 hour. Skim surface.
6. Add boiling water to restore to original 3 quarts. Simmer, covered, 2 hours more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .