10 oz. soaked sea cucumber
10 oz. pig’s bone
2 slices ginger
1/8 dried tangerine peel
8 cups water
1 tsp salt
1. Wash pigeon and pig’s bone. Scald and drain well.
2. Remove dirt from cavity of sea cucumber. Wash and cook for 15 minutes. Rinse and slice.
3. Pat ginger. Soak dried tangerine peel until soft and remove the pith.
Bring water to the boil. Add pigeon, pig’s bone, ginger and dried tangerine peel. Bring to the boil over high heat. Then reduce to low heat and cook for 1 1/2 hours. Put in sea cucumber and cook half an hour. Add seasoning. Serve hot.