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Method :
Wash
conpoy and soak for 1 hour. Wash pork bones. Scald and rinse. Bring a
suitable amount of water to the boil. Add conpoy and water for
conpoy, pork bones and ginger. Boil again. Lower heat. Simmer to
form soup. Drain. Work 3/4
cup of stock into glutinous rice flour. Knead into soft dough. Shape
into balls. Put into boiling soup. Cook until balls float on the
surface. Boil for a while. Season with salt. Sprinkle with shredded
spring onion. Transfer to bowl, serve with sliced poached chicken,
cooked mushrooms, vegetable or any other dishes.
Serves 4 - 6
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