Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, preserved cabbage pork bone soup (酸菜白肉锅）. One of my favorites. This time, I am going to 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 popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Preserved cabbage pork bone soup (酸菜白肉锅） is something which I have loved my whole life. They’re fine and they look wonderful.
You can go check it out. Or you can slice the stem to make a stir fry with pork. We not gonna use these in.
To begin with this recipe, we have to prepare a few ingredients. You can have preserved cabbage pork bone soup (酸菜白肉锅） using 10 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Preserved cabbage pork bone soup (酸菜白肉锅）:
- Prepare Cabbage
- Make ready 2 tbsp Rice Vinegar
- Take 1 tbsp Sugar
- Take Salt
- Get Soup
- Take Pork (soft bone)
- Take Carrots
- Prepare Mushroom
- Prepare 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. Chili pork noodle soup with preserved vegetable. Pork meatballs with Chinese cabbage and Korean noodle soup.
Steps 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.
Gamjatang is a spicy Korean pork bone soup. It is made by simmering pork bones for a long time then the strained milky bone broth is seasoned with Korean special condiments such as gochugaru (Korean chili flakes) and gochujang (Korean chili paste). Dried red chili pepper, fish sauce, garlic, ginger, green onion, ground black pepper, hot pepper flakes, hot pepper paste, napa cabbage, onion, perilla leaves, perilla seeds powder, pork neck bones, potato, shiitake mushrooms, soybean paste, soybean sprouts, water. Rating: Unrated. (For a clear soup, strain broth through a sieve lined with cheesecloth and return to pot before adding vegetables.) Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any tough cartilage.
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