Tested Recipe Adapted from Hoe Yee’s Hawker Secret Recipes 4
400g pig’s bone (cut into pieces)
300g Sichuan pickled mustard (sliced)
250g celery (sliced)
100g carrot (cut into pieces)
2.5 litres water
- Blanch the pig’s bone in the boiling water, dish out and drain.
- In a pot, put in pig’s bone, then add the rest of ingredients and water, bring to boil over high heat. Cover, reduce to low heat, and cook for 2 hours. Add seasoning, mix well. Serve hot.