WINTER MELON PORK BONE SOUP
Prep time 20 minutes Cooking time 2 hours
• 14 cups water
• 4–5 big pork bones
• 3 half-inch thick knobs of ginger
• 1½ inch thick round slices of winter melon • 15 dried shrimps
• 10 straw mushrooms
• salt to taste » Boil the water in large pot. Rinse pork bones and drop them in boiling water. Boil for 10 minutes. Turn off heat, remove bones to plate and strain stock a few times until clear. Put bones, ginger and stock back in pot and boil another 20 minutes.
» Meanwhile, slice off the rind of the winter melon, remove center pulp and seeds and slice into ½ inch thick slices. Rinse dried shrimps. Wash straw mushrooms and slice into 1/8 inch thick slices.
» Skim any foam off the top of the soup. Add melons, mushrooms and dried shrimps to soup. When soup boils, turn heat to medium low and cook covered for 1 hour.
» When time is up, add salt to taste, if necessary.