Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, preserved cabbage pork bone soup (酸菜白肉锅）. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Preserved cabbage pork bone soup (酸菜白肉锅） is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Preserved cabbage pork bone soup (酸菜白肉锅） is something that I’ve loved my whole life.
自製醃漬品 Making Preserved Food. 白肉鍋 #洗米水 #酸白菜炒肉片 #炒酸白菜肉絲 #Manchurian #Sour Cabbage #Chinese Cabbage. Suan Cai Tang "sour cabbage soup" is an authentic recipe that is famous in north East chinese cuisine. The northern region is famous for their preserved, salty vegetables Ingredients: Pork Belly Thick slices One Bag picked cabbage (non-sliced) For the Pork Boiling water: White onion Star anise. 日本の家庭料理の紹介動画、第二弾です! 今回は白菜をたっぷり食べられる、簡単で美味しいお鍋を紹介します。 The best and delicious Pork rib soup with Chinese yam corn carrot. Chili pork noodle soup with preserved vegetable.
To get started with this recipe, we must prepare a few components. You can cook preserved cabbage pork bone soup (酸菜白肉锅） using 10 ingredients and 2 steps. Here is how you can achieve it.
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The ingredients needed to make Preserved cabbage pork bone soup (酸菜白肉锅）:
- Make ready Cabbage
- Get 2 tbsp Rice Vinegar
- Prepare 1 tbsp Sugar
- Get Salt
- Get Soup
- Take Pork (soft bone)
- Get Carrots
- Take Mushroom
- Make ready Tofu
- Take Water
Pickled cabbage can mean different things to different chinese dialect groups. The Cantonese has a soup dish called harm choy tong which means salted vegetable. Braised pork bits and shredded cabbage in a mildly spicy broth. Amazingly sweet and flavorful – and even better reheated the next day.
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Instructions to make Preserved cabbage pork bone soup (酸菜白肉锅）:
- Soak the cabbage in water for 2 hours. Drain. Add salt, vinegar and sugar and preserve it for a day or two.
- Bring water to boil. Add sliced preserved cabbage and preserved liquid. Add pork bone, tofu, mushroom and carrots. Add salt and pepper to taste. Serve with rice.
Braised pork bits and shredded cabbage in a mildly spicy broth. Amazingly sweet and flavorful – and even better reheated the next day. Trim and debone pork, retain bones, cut meat into bite size strips, rinse away bone fragments and pat dry. In large soup pan, sauté garlic in half of the olive oil. Stir-fried French Bean with Minced Pork and Preserved Olive Vegetables 干煸四季豆.
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