I love this Chinese soup because it’s so yum, and I just found out this past weekend that it’s crazy easy to make. So, here goes.
- pork neckbones – a couple pounds, depending on pot size
- salt, to taste
- a couple carrots, I used baby carrots for simplicity (plus for some reason my supermarket only had those!)
Rinse the pork under cool running water to get rid of any grit or anything icky, just in case.
About every 30 minutes or so, check it. If you see icky brown stuff floating on top, just skim it.
After about 3 hours, drop in carrots. Depending on how tender you like the carrots and the watercress, you can eat now (drop the watercress in, cover, and wait 1 minute to serve for barely cooked veggies, or wait 10-15 minutes, drop the watercress in, and wait another 10-15 minutes for super soft veggies).