Hi everyone
Have you ever eaten Pickled Chinese Cabbage? .It has a sour and salty taste with unique aroma and flavor. We can use it as a raw material in a variety of dishes, such as boiled, stir-fried, steamed, or spicy, depending on the individual's preference. For today, I would like to present Pickled Chinese Cabbage and Pork Ribs Soup. which is made this morning's menu.
Ingredients
Pork Ribs 500 grams.
Pickled Chinese Cabbage 200 grams.
Shallot 1 tablespoon.
Garlic 1 tablespoon.
Salt 1/2 teaspoon.
Pepper powder 1/2 teaspoon.
Fish sauce 1 tablespoon.
Water 1 liter.
Procedure
Step 1
Cut the pork ribs into pieces about 1 inch and wash salt water several times to deodorize the pork smell as well, Set aside to drain.
Step 2
The next step is to boil pork ribs in boiling water to wash the wax, oil, mucus and various blood attached to the pork ribs before being cooked. In order to get clear soup and without a fishy smell.
Pour the water into the pot, place on fire. Wait for the water to boil, then add the pork ribs, wait 3 minutes, then scoop up and set aside.
Step 3
Prepare Pickled Chinese Cabbage by buying Pickled Chinese Cabbage that is not disintegrating, no bad smell and the color is not too dark. After that, pickle the Pickled Chinese Cabbage and wash it thoroughly. Then squeeze the water out to reduce salinity. Set aside to drain then cut into pieces.
Step 4
Pour the water into a pot, place over the heat Use medium heat Wait for the water to boil and then add the pork ribs. Wait for the water to boil again, adjust to low heat, boil and leave for 30 minutes.
Step 5
Beat the shallots, garlic and put in the soup. And add the Pickled Chinese Cabbage to boil for 30 minutes, simmer until the pork ribs are tender and the pickled cabbage begins to decompose, the water starts to draw.
Step 6
Add various seasonings : salt, fish sauce, pepper piwder and stir until combined. Then wait for it to boil again Then turn off the stove. Finished, Ready to serve.
Thank you for your support and see you soon