Liu Wangzi Pork Bone Soup

Boil water in a pot, and after the water boils, put the pork bones in to blanch them once.

Pick up the pork bones and put them in the soup pot, add an appropriate amount of water, add a few shiitake mushrooms, bring to a boil over high heat, then turn to the lowest heat.

After the water in the pot boils, put the liuwangzi in to cook. Cook until some of them split open, then take them out. About five to six minutes should be enough. Don’t cook too long, because if you cook too long, they will be fully cooked inside. Those that open after a few minutes of cooking will be open, and those that don’t will not.

Fish it out, bring a small stool, get a small knife ready, and start peeling.

You can just peel off that black hard skin. After removing the outermost layer, the black layer is smooth, so wrapping it with a piece of paper will prevent it from slipping.

Many of them haven't been opened yet. First, use a small knife to make an opening, then use the knife to peel the rest, which is easier. Use the knife throughout, as the skin is a bit tough.

Finished peeling.

Wash it.

When the bones are almost tender, add the Liùwàngzǐ and cook.

Add a few red dates and a bit of salt. Wait until the jiaowangzi are soft and mushy, then it's ready. Cooking it is relatively easy, so it depends on your preference. You can try it and turn off the heat when it seems right.