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

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We hope you got benefit from reading it, now let’s go back to preserved cabbage pork bone soup (酸菜白肉锅） recipe. You can cook preserved cabbage pork bone soup (酸菜白肉锅） using 10 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to prepare Preserved cabbage pork bone soup (酸菜白肉锅）:
  1. Use Cabbage
  2. Get 2 tbsp Rice Vinegar
  3. Get 1 tbsp Sugar
  4. Get Salt
  5. Get Soup
  6. Take Pork (soft bone)
  7. Get Carrots
  8. Provide Mushroom
  9. Prepare Tofu
  10. You need Water
Instructions to make Preserved cabbage pork bone soup (酸菜白肉锅）:
  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.

Like I mentioned above, the traditional way to make this soup is using pork stock. 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. Traditional Polish cabbage soup calls for a meat trifecta of pork spare ribs, ham hock and bacon slices! Remove meat from the soup, take the meat off the bone.

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