Dried mandarin peel and rib soup

Choose culinary dried mandarin peel and rinse as labeled. Use ribs already cut into small pieces rather than forcing an ordinary knife through bone. Prepare a covered bowl designed for double-boiling.

Bring the ribs to a boil from cold water, skim and lift out to drain. Blanching does not establish center doneness; double-boiling follows.

Put ribs and peel in the covered bowl with enough hot soup water to cover the ribs while remaining below its safe fill line. Add outer-pot water and fit the bowl securely as directed. Once the outer water boils and steam is steady, set a 1 hr 30 min check and prevent the outer pot from drying.

Open carefully away from steam and check the thickest rib meat away from bone for at least 63°C and the desired tenderness. Cover and continue if needed. Add salt gradually to taste; not all of it is needed.

Turn off the heat, remove with mitts or a bowl lifter and set a 3 min rest reminder before eating. Set the hot bowl securely before opening it.