Chinese Fondue Clear Soup

Rinse the soup meat as well as the bones, put them in 2 liters of cold water and let them boil, skim off the foam with a slotted spoon.

Clean the greens, rinse and chop a little bit, add.

Peel the ginger root and cut it into pieces.

Remove the skin from the onions, cut them into quarters and add them to the meat with the ginger root.

Add the peppercorns, bay spice, soy sauce, sherry and salt to the meat, bring to a boil and simmer over low heat for about 3 hours (!).

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