Sichuan pickled mustard soup

Ingredients:
a few chicken thigh bones
8 chicken feet
1 sichuan pickled mustard
2 sticks celery (sliced)
1 red carrot (peel and cut into pieces)

Seasoning:
1 tsp chicken stock granules
salt (to taste)

Methods:

1. Wash and clean the chicken thigh bones and feet, blanch with boiling water and drain.
2. Wash the sichuan pickled mustard and soak in water for about half hour to get rid of the saltiness.
3. Bring half a pot of water to a boil, put in all the ingredients and cover the pot.  
4. Once it comes to a boil, reduce to low heat and cook till the chicken feet are soft.
5. Add seasonings, stir well, taste and serve in individual serving bowl.

Note: Chicken bones can be replaced with pork ribs or pig bones.