Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, preserved cabbage pork bone soup (酸菜白肉锅）. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
豬五花炒酸白菜 Fried Chinese sour cabbage with pork belly. 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.
Preserved cabbage pork bone soup (酸菜白肉锅） is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Preserved cabbage pork bone soup (酸菜白肉锅） is something which I’ve loved my entire life. They’re nice and they look wonderful.
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.
The ingredients needed to make Preserved cabbage pork bone soup (酸菜白肉锅）:
- Make ready Cabbage
- Prepare 2 tbsp Rice Vinegar
- Make ready 1 tbsp Sugar
- Take Salt
- Take Soup
- Make ready Pork (soft bone)
- Get Carrots
- Get Mushroom
- Get Tofu
- Prepare 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. Pork ribs and pork bones are used in simmered soups while pork loin, pork liver and ground pork are seen in quick soups and congee. Pickled cabbage can mean different things to different chinese dialect groups.
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.
The Cantonese has a soup dish called harm choy tong which means salted vegetable. 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. Stir-fried French Bean with Minced Pork and Preserved Olive Vegetables 干煸四季豆. Stir-fried Hong Kong Baby Cabbage 清炒白菜苗. 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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