Instructions: 1. Separately soak dried cuttlefish and tangerine peel.

2. Peel lotus root. Cut in half lengthwise, then in 1/4-inch slices.

3. Boil water and pour over pork bones in a soup pot. Parboil 5 minutes.

Drain, discarding liquid, and rinse bones under cold running water.

4. Cover pork bones with remaining water and bring to a boil over high heat. Reduce to a simmer and skim off fat.

5. Add soaked cuttlefish, tangerine peel, lotus root, reddates and salt.

Simmer, covered, 1 hour. Skim surface.

6. Add boiling water to restore to original 3 quarts. Simmer, covered, 2 hours more.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.