Ingredients:
- 2 lb (1 kg) pork leg bones;
- 12 chicken feet, about 1 lb (0.5 kg);
- 2 - 2 1/2 lb (1 -1.25 kg) conch, about 5 or 6 pieces;
- 2 large lotus roots, peel and clean;
- 1 large piece ginger, about 2 - 4 oz (60 - 120 g), peel, pound and chop;
- 6 cups (1,440 ml) water;
- 1/2 cup inexpensive salt, for cleaning;
- Sea salt.
Recipe:
Serving for 4
- Add 4 cups of water to a large stock pot on medium high heat;
- Add chopped ginger;
- Add 2 cups of water to a separate medium stock pot on medium high heat;
- Clean chicken feet and conch with salt, you can use inexpensive salt;
- Add clean pork bones, chicken feet and conch to the medium size pot when water comes to a boil;
- Boil for 5 - 10 minutes and wash them off under cold running water;
- Transfer all the bones to the large pot;
- Add sea salt;
- Lower to simmer after it comes back to a boil for 1 1/2 to 2 hours;
- Add lotus roots and cook for another 45 minutes;
- Take out lotus roots and conch, slice to 1/2” (1 cm) thick pieces;
- Put on the bottom of a bowl and top with conch;
- Add soup and serve hot.