Horseshoe Carrot Pork Tendon in Clay Pot

Name: Horseshoe Carrot Pork Tendon in Clay Pot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Pork tendon; 1 corn; 1 carrot; 8 Horseshoe; 3 sections sugar cane; 3 slices ginger; Some salt

by Mo Yan catlam

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

National Day and Mid-Autumn Festival! Happy!
Bought a very nice piece of bone-in pork tendon, so let’s cook a traditional Cantonese soup that is sweet, not greasy, clear and moist, haha!
The one-year-old son loves such a sweet soup! "

Ingredients

1 catty Pork Tendon
1 Corn
1 Carrot
8 Horseshoe
3 sections Sugar Cane
3 slices Ginger
Some Salt

Horseshoe Carrot Pork Tendon in Clay Pot

1. Cut the pork tendon into large slices, blanch the blood together with the ginger slices, then pick up the clean water, wash it, and drain it for later use;

Horseshoe Carrot Pork Tendon in Clay Pot recipe

2. The sugarcane is peeled and knotted, and cut into appropriate lengths; one is divided into four;

3. Peel the carrots and cut into pieces with a hob for later use;

4. Peel the horseshoe and cut it in half for use;

5. The corn is also cut into appropriate size pieces for later use;

6. Boil about 3.5L of water in the pot. After the water is boiled, add all the prepared ingredients, boil on high heat for 5 minutes, then turn to low heat and boil for about 2 hours;

7. Add a small amount of salt to taste before eating, it's very sweet, and you can leave it alone~

Tips:
The sugarcane should be green and yellow. This is cool, and the black is hot. Be careful!

In addition, I use a rice cooker, so it’s good to cook in soup mode for two hours! If you use a clay pot, the effect will be better!