If you can’t find pumpkin leaves, thaw 1 kilogram (2. 2 lb) of frozen spinach.
If you’re using frozen spinach, chop the spinach into smaller pieces as well.
This setup will allow the pumpkin leaves or spinach to drain while you prepare the rest of the soup.
If you don’t have water leaves, use 250 grams (8. 8 oz) of lamb’s leg lettuce instead.
Do not add them to the pumpkin leaves. You’ll be cooking them at different times.
You can also omit the kanda and just use a combination of beef, goat, saki, and cow leg. The exact size of the pieces doesn’t matter, but something the size of your thumb would be good.
You can leave the onions and stock cubes out. Plan on using more crayfish later in order to make up for any lost flavor. The shredded fish and pomo will help soften the seafood and give it a smoky flavor.
This may take up to 2 hours, depending on the type of meat that you are using as well as the size of the pieces. [9] X Research source
Discard the excess stock or save it for another recipe.
How much ground crayfish and pepper you add is up to you. For a richer flavor, rinse 1 cup (145 g) of whole crayfish, then blend it with 1 to 2 tablespoons (15 to 30 mL) of water. Add this into the soup.
If you are on the metric system, use a 240-mL cup to measure the periwinkles out by volume rather than by weight. Don’t add the pumpkin leaves yet. They are more tender than the water leaves and require a shorter cooking time. If you don’t have water leaves, this is where you add in your lamb’s leg lettuce instead.
If the soup is still not salty enough, consider adding more crayfish instead. This will help give you more flavor.
