sTep by step tutorial Preserved cabbage pork bone soup (酸菜白肉锅） Preserved cabbage pork bone soup (酸菜白肉锅）. Cabbage Soups is one of China's most common soups well known around the region. Here's a classic Chinese soup dish with another twist on utilizing pork ribs.

In this soup, tofu is another important ingredient. There are multiple Asian recipes that call for a combo between napa cabbage and tofu, which I will be sure. Gamjatang is a spicy Korean pork bone soup. We can cook Preserved cabbage pork bone soup (酸菜白肉锅） using 10 ingredients and 2 steps. Here is how you achieve Preserved cabbage pork bone soup (酸菜白肉锅）.

Ingredients of Preserved cabbage pork bone soup (酸菜白肉锅）

1. You need to prepare of Cabbage.
2. You need to prepare 2 tbsp of Rice Vinegar.
3. You need to prepare 1 tbsp of Sugar.
4. You need to prepare of Salt.
5. You need to prepare of Soup.
6. Prepare of Pork (soft bone).
7. You need to prepare of Carrots.
8. Prepare of Mushroom.
9. You need to prepare of Tofu.
10. You need to prepare of Water.

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). Poached Pork with Spicy Garlic Sauce 香辣蒜泥白肉. La Mian with Shredded Pork and Preserved Vegetable in Signature Pork Bone Soup 雪菜肉丝猪骨汤拉面. Home › Home Meals › Beef/Pork › Roast Pork in Cabbage Soup 烧肉白菜汤.

Preserved cabbage pork bone soup (酸菜白肉锅） directions

1. Soak the cabbage in water for 2 hours. Drain. Add salt, vinegar and sugar and preserve it for a day or two..
2. 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..

Add a little more water if necessary because sometime the roast pork is quite salty. Dried shrimp are shrimp that have been sun dried & shrunk to small size. Poached Pork with Spicy Garlic Sauce 香辣蒜泥白肉. La Mian with Shredded Pork and Preserved Vegetable in Signature Pork Bone Soup 雪菜肉丝猪骨汤拉面. Tear each leaf lengthwise once or twice to make it bite size and set it aside.

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