Soup - Pig's knuckle with Gingko and Beancurd Sheet Soup

Ingredient 38g gingkoes 57g beancurd stick 450g pig's knuckles 10 water chestnuts 1/4 dried tangerine peel 4 red dates (core) salt a pinch

Method

1. Remove shell from gingkoes. Soak in boiled water for a while. Remove membrane and core. Wash and peel water chestnuts.

2. Tear beancurd sheet. Wash and soak in water until tender. Drain.

3. Wash pig's knuckles and blanch. Rinse. Soak dried tangerine peel until tender and remove pith. Wash and core red dates.

4. Bring suitable amout of water to the boil with dried tangerine peel. Put in pig's knuckles, gingkoes, water chestnuts and red dates. Boil for 10 minutes. Turn to low heat and cook for 1 hour. Add beancurd sheet and cook for 45 minutes. Season with salt. Serve.