Step 1

Wash the pork and chicken bones, and chicken feet.

Step 2

Blanch the pork bones in a small pot of boiling water for 10 mins. Then add the chicken bones and feet to blanch for another 3 mins. Discard the water and rinse the bones thoroughly, using a knife to scrap off remaining blood clots.

Step 3

Separate the watercress leaves from the stalks. Discard leaves with black spots and remove any tiny roots from the stalks. Wash in a basin with a tsp of salt to get rid of any mud, then rinse thoroughly in tap water.

Step 4

Place the pork bones, chicken bones together with all the watercress stalks in the large pot of boiling water (2.5 litres). Boil for 1 hr on medium high heat.

Step 5

Remove all the stalks from the soup. Then add in the leaves, sweet almonds, bitter almonds, chicken feet and honey dates and continue to boil over medium heat for another hour.

Step 6

Lastly, add in the red dates and wolfberries and continue to boil for 15 mins. Ladle into bowls and serve.