Serves: 4
1. Separately soak dried cuttlefish and tangerine peel.
2. Peel lotus root. Cut in half lengthwise, then in 1/4-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, red dates and salt. Simmer, covered, 1 hour. Skim surface.
6. Add boiling water to restore to original 3 quarts. Simmer, covered, 2 hours more.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Cuttlefish And Lotus Root Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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