1. Separately soak dried cuttlefish and tangerine peel. 2. Peel lotus root. Cut in half lengthwise, then in 1/4-inch slices. 3. Boil water and pour over pork bones in a soup pot. Parboil 5 minutes. Drain, discarding liquid, and rinse bones under cold running water. 4. Cover pork bones with remaining water and bring to a boil over high heat. Reduce to a simmer and skim off fat. 5. Add soaked cuttlefish, tangerine peel, lotus root, reddates and salt. Simmer, covered, 1 hour. Skim surface. 6. Add boiling water to restore to original 3 quarts. Simmer, covered, 2 hours more. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.