Ingredients:
- 1 piece beef shin, about 2 - 2 1/2 lb (1 - 1.25 kg);
- 1 lb (0.5 kg) beef back bones;
- 1 piece dry pork skin, about 12” x 8” (30 cm x 20 cm);
- 1 piece ginger, about 3 - 4 oz (90 - 120 g), peel, pound and chop;
- 1 large turnip, about 2 1/2 - 3 lb (1.25 - 1.5 kg), peel and cut in an angle to 1” (2.5 cm) thick;
- 6 cups (1,440 ml) water;
- Sea salt.
Recipe:
Serving for 4
- Soar dry pork skin overnight;
- Clean and cut to 2” x 1” (5 cm x 2.5 cm) pieces;
- Put 4 cups (960 ml) water to a large stock pot over medium high heat;
- Add chopped ginger;
- Put 2 cups (480 ml) water to a separate medium stock pot over medium high heat;
- Add clean beef bones and shin to the medium size pot when water comes to a boil;
- Boil for 5 - 10 minutes and rinse them under cold running water;
- Transfer shin and bones to the large pot;
- Lower to simmer when it comes back to a boil for an hour;
- Add pork skin and simmer for another 15 minutes;
- Add sea salt, adjust to taste;
- Turn back to mdeium high heat;
- Add turnip and cook for 20 minutes or until it turns soft and translucent;
- Put turnip, pork skin and beef on the bottom of a bowl;
- Top with soup and serve hot.