Cuttlefish and lotus root soup

8 Servings

Ingredients

QuantityIngredient
½Dried cuttlefish
1Piece tangerine peel
1poundsLotus root
1poundsPork neck bones
1quartWater
3quartsWater
3Chinese red dates
1teaspoonSalt

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, .