Ingredients:
- 2 lb (1 kg) pork leg bones;
- Or chicken bones from making other recipes;
- 12 chicken feet, about 1 lb (0.5 kg);
- 1 1/2 dry octopus, about 5 - 6 oz (150 - 180 g);
- 1 large arrow root, about 1 1/2 lb (0.75 kg), 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
- Soar dry octopus for at least 45 minutes;
- Clean and cut to smaller pieces;
- Add 4 cups of water to a large stock pot over medium high heat;
- Add chopped ginger and dry octopus;
- Add 2 cups of water to a separate medium stock pot over medium high heat;
- Clean chicken feet with salt, you can use inexpensive salt;
- Add clean pork bones and chicken feet to the medium size pot when water comes to a boil;
- Boil for 5 - 10 minutes and rinse 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 to 1 1/2 hours;
- Add arrow root and cook for another 45 minutes;
- Put arrow roots and meat in a bowl;
- Top with soup and serve hot.