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Shark Bone Tonic Soup
|Shark Bone Tonic Soup|
1 to 2 pounds shark bones, chopped into two-inch pieces
1 pound spare ribs, pre-cut into two-inch pieces
4 slices fresh ginger
2 cloves garlic, do not peel
4 tablespoons wolfberries
1 spring celery, Chinese celery preferred, tied into a knot
5 Chinese chives, tied in a knot
1 small Chinese yam
1/2 black bone or regular chicken, cut into four pieces
1 teaspoon salt
1/4 cup dried lily bulb petals
1. Bring large amount of water to a boil, add shark bones and pork ribs and blanch them for one minute, remove, drain and discard this water.
2. Bring 10 cups of water to the boil, reduce heat and add the bones and all other ingredients except the lily bulbs, and simmer for four hours. Remove the chicken and ribs and take meat from the bones and set aside. Add the lily bulbs and cook the soup for another hour and strain, reserving them and the wolfberries.
3. Add the meat, lily bulbs and wolfberries to the remaining stock, heat thoroughly, then serve.
Note: If you can not locate wolfberries, also known as goji berries, dry cranberries are an acceptable substitute, but use only half the requested quantity.