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Ginseng, Pork, and Pine Nut Soup

Soups and Congees

Ginseng, Pork, and Pine Nut Soup
1 pound shin pork, cut into two-inch pieces
2 small ginseng roots, about half cup, each cut into one-inch pieces
3 Tablespoons Job's tears
3 Tablespoons pine nuts
1 piece tangerine peel, soaked until soft
3 candied Chinese brown or black dates, each cut into four pieces
2 zucchini, peeled, each cut into eight pieces
salt and pepper, to taste
1. Put the pork into a large soup pot with eight quarts of water, bring to the boil, remove scum, then reduce the heat to simmer.
2. Add the ginseng, jobs tears, pine nuts, tangerine peel, and the cut-up dates and simmer for two hours.
3. Add another two quarts of water and the zucchini and simmer for another forty minutes then season with salt and pepper and simmer another ten minutes. Then serve.

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