I made this soup not too long ago. The ingredients were simple to get, the steps were easy and the result was delicious with a D.
In order to develop a deep flavor in the soup, I did two things that you normally don't see in traditional chinese soup cooking instruction - I browned the pork ribs and roasted the peanuts separately before mixing them both together with water. A few slices of "old" ginger, a few pinches of salt and a few splashes of soy sauce sealed the deal in a nice package of intensely flavored soup that warmed the heart and the stomach.
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