Recipe for Liuwangzi Pork Bone Soup - Chinese cuisine

1
Boil water in a pot. After the water boils, put the pork bones down and blanch them.
2
Put the pork bones into a soup pot, add an appropriate amount of water, add a few mushrooms, bring to a boil over high heat and then turn to minimum heat.
3
After the water in the pot boils, put the Liuwangzi down and cook until some of it cracks, then take it out. About five or six minutes. Don't cook it for too long. If it's too long, the inside will be cooked. If you cook it for a few minutes, it will open and it won't open.
4
Take it out, move a small bench, prepare a knife, and start peeling.
5
Just peel off the black hard skin. After the outermost layer of skin is removed, the black layer is slippery, so it will not slip when wrapped in paper.
6
Many of them have no openings. It is easier to cut an opening with a knife first and then peel off the rest with a knife. Use a knife throughout the process, the skin is a bit hard.
7
Finished peeling.
8
Wash.
9
When the bones are almost rotten, put the Liuwangzi down and cook.
10
Add a few red dates and some salt. Just wait until the Liuwangzi is soft and tender. It is easier to cook. You can try it and turn off the heat if you like it.

Peeling is a bit tricky, so be patient and be careful not to get it on your hands.