Cuttlefish and lotus root soup

Yield: 8 Servings

Measure 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

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, .

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