Watercress Soup with Snakehead and
Duck Gizzard

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watercress 15 oz
snakehead 1 pc
pork spareribs 10 oz
dried duck gizzard 2 slices
candied dates 5 pcs
dried tangerine peel 1/2 pc
water 6 cups
salt 1 tsp
  1. Soak watercress in salted water for 20 minutes. Wash and drain.
  2. Blanch pork spareribs and duck gizzard. Rinse.
  3. Scale, gut and wash the fish. Wipe dry. Fry with 1 tbsp oil until both sides are slightly brown.
  4. Boil 12 bowls of water together with tangerine peel. Add all the ingredients. Bring to boil and simmer for 3 hours. Season with salt and serve.
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watercress Pork Ribs Dried Duck Gizzard Candied Dates Snakehead