Octopus Lotus Root Soup

Wash and peel the lotus root, then soak in water to prevent browning.

Cut lotus root into thick slices, then check holes for dirt and rinse clean.

Soak dried octopus in water until soft, then cut into small pieces removing hard parts.

Remove the thin membrane, rinse the octopus twice, then drain and set aside.

Blanch pork bones in boiling water to remove impurities, then rinse once more.

Rinse mung beans and soak for thirty minutes; rinse dried tangerine peel, soak, then scrape off the pith. Rinse honey dates.

Place lotus root, octopus, pork bones, tangerine peel, and honey dates into the pot.

Add water to the pot and bring to a boil over high heat.

Reduce to low heat and simmer for one hour.

After one hour, add the soaked mung beans and a little extra water.

Bring back to a boil over high heat, then reduce to low and simmer for thirty more minutes.

Turn off the heat and add a pinch of salt to taste before serving.