Chinese soups are prepared in the morning so that they are ready for lunch. After lunch the soup is boiled again once more to keep for dinner. For a tasty soup, it musst bring to the boil on high for a few minutes and lower the heat to simmer for about 2 to 3 hours.
Ingredients:
50 gm brow beans (mei tau)
50 gm peanuts
3oo gm pig’s bone
3 pairs chicken feet, removed nails
38 gm mussels, soaked in water till soft
5 red dates
a quarter piece tangerine peel, soaked in water till soft
2 slices ginger
salt and pepper to taste
Method:
Clean chicken feet and blanch pig’s bone and chicken feetin boiled water. Rinse and put aside ready to be boiled. Rinsed and clean dried mussels, brow beans, peanuts, red dates and tangerine peels.
Bring suitable amount of water to the boil and add in all the ingredients. Bring to the boil for 5 minutes on high, lower heat and simmer for 2 hours. Season with salt, pepper and soya sauce. Serve while is hot.
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