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Cuttlefish and Lotus Root Soup
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
Separately soak dried cuttlefish and tangerine peel.
Peel lotus root. Cut in half lengthwise, then in 1/4-inch slices.
Boil water and pour over pork bones in a soup pot. Parboil 5 minutes. Drain, discarding liquid, and rinse bones under cold running water.
Cover pork bones with remaining water and bring to a boil over high heat. Reduce to a simmer and skim off fat.
Add soaked cuttlefish, tangerine peel, lotus root, reddates and salt. Simmer, covered, 1 hour. Skim surface.
Add boiling water to restore to original 3 quarts. Simmer, covered, 2 hours more.
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