Pak Choi Kon Soup
500g shin meat
120g pak choi Kon (dried white cabbage)
20g sweet almonds
15g bitter almonds
12 dried red dates (stoned)
80g dried oysters
2 pieces dried tangerine peel
salt and light soya sauce to taste
1. Soak dried cabbage till softened. Wash thoroughly, rinse and cut into short lengths.
2. Scald shin meat to get rid of oil and scums. Wash well and keep aside.
3. Bring half a pot of water to a boil. Add in dried cabbage and rest of ingredients. Bring to a second boil, turn heat to low and simmer soup for 21/2 hours.
4. Add in meat and continue to simmer for another 1 hour. Add seasoning to taste.
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