Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, preserved cabbage pork bone soup (酸菜白肉锅）. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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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.
To begin with this particular 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 cook that.
The ingredients needed to make Preserved cabbage pork bone soup (酸菜白肉锅）:
- Take Cabbage
- Prepare 2 tbsp Rice Vinegar
- Make ready 1 tbsp Sugar
- Get Salt
- Prepare Soup
- Prepare Pork (soft bone)
- Make ready Carrots
- Make ready Mushroom
- Take Tofu
- Take Water
Rinse Solomon's Seal rhizome with tap water and set aside. 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.
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.
In large soup pan, sauté garlic in half of the olive oil. 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). 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. 汤类 Soup. 厨师推荐 Chef's Recommendation. 蒜泥白肉 Sliced pork belly with spicy garlic sauce. 榨菜炒肉丝 Preserved vegetables with pork. 板栗烧白菜 Braised Napa cabbage with chestnut.
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