91. Pig’s Knuckles and Transparent Noodles

• 3 lb. pig’s knuckles
• 3 spring onions (scallions)
• 4

Bring the knuckles to the boil with 5 pints (12 cups) water, 1 spring onion and 2 slices ginger. Keep at a rolling boil for 3 minutes to remove the scum. Discard the water, spring onion and ginger. Bring the blanched knuckles to the boil again in 2½ pints (6 cups) water with the remaining spring onions, cut into 2-inch lengths, and ginger, and the mushrooms, salt, sugar and MSG. Simmer the mixt