Title: Cuttlefish and Lotus Root Soup
Categories: Soup
Yield: 8 Servings

1/2 Dried cuttlefish
1 Piece tangerine peel
1 lb Lotus root
1 lb Pork neck bones
1 qt Water
3 qt Water
3 Chinese red dates
1 ts Salt

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, 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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.