Ingredients:
- 1 pork foot, about 2 - 2 1/2 lb (1 - 1.25 kg);
- 25 dry Chinese shiitake mushrooms, about 6 oz (185 gm);
- 20 dry Chinese oysters, about 6 oz (185 g);
- 1/2 lb (250 g) raw peanuts;
- 1 large piece ginger, about 2 oz (60 g), peel, pound and chop;
- 4 cups (960 ml) water;
- Sea salt.
Recipe:
Serving for 6
- Have the butcher cut pork foot into 2” (4 cm) cubes;
- Scrap skin to clean;
- Add 4 cups of water to a large stock pot over medium high heat;
- Add chopped ginger;
- Boil water in a separate medium stock pot over medium high heat;
- Boil for 5 - 10 minutes, wash them off under cold running water;
- Transfer to the large pot;
- Soak dry Chinese shiitake mushrooms for at least 2 hours before use;
- Cut out stems;
- Soak oysters and peanuts separately for 1 hour;
- Add mushrooms and stems (fish out stems later) in the large pot;
- Slowly add the water from mushrooms, avoid particle from the bottom;
- Lower to simmer after it comes back to a boil for 1 hour;
- Turn up heat and add dry oysters;
- Slowly add the water too, avoid particle from the bottom;
- Simmer for another 30 minutes;
- Add raw peanuts but discard water;
- Simmer for another 30 minutes;
- Put the pork foot on the bottom of a bowl and top with oysters, mushrooms and peanuts;
- Add soup and serve hot.