- 20 cups of water (to start off)
- 1/2 – 1 lb.Pork Neckbones
- 1 Arrowroot
- 3 Carrots
- ½ cup of White Hyacinth Beans
- ¼ cup of Red Beans
- 4-5 Chinese dried dates (the brown ones)
- (1) Tangerine Peel
- I always freeze pork neckbone in the fridge, it is good to add salt on the pork before freezing
- When you buy an arrowroot, select one with less roots, Arrowroot is a starch and has roots like a potato. The less roots, the easier to peel.
- Arrowroot is for flavoring the soup, it is really starchy so I don’t usually eat it.
- Soak the White Hyacinth Beans, Red Beans, Chinese dried dates and Tangerine Peel and rinse. Then leave it soaked
- Boil Pot of Water (About 20 cups of water)
- Blanch the pork bone if frozen
- Once pork bones are blanched and big pot of water is at boil, put the pork bones into pot of water
- While everything is boiling, peel carrots and chop at an angle
- Then peel the arrowroot, cut off the roots (if any) and chop into big chunks (I must warn that peeling and chopping the arrowroot is very time consuming and you may run out of patience. I always think about how good it’s going to taste, that helps with my frustration. As hard as it is to prepare, it is so worth it.)
- Once everything is chopped, put everything into the pot.
- Place one chopstick at the end of each side on the pot cover to hold up the cover, this way liquid doesn’t simmer out of the pot.
- Simmer on medium to medium high for 3-4 hours (During the boil, you can always stir it and take the fat off the top layer with an Oil Scooper)
- Taste, add salt if needed