Lao Huo Dried Vegetable Soup

Name: Lao Huo Dried Vegetable Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork bone; 3 taels Dried cabbage; 1 carrot; 30g Dried scallops; 10g Apricot; 2 capsules Candied dates; 3 slices Sliced ginger; 2000ml-2200ml Shimizu

by YY in the kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Ingredients

500g Pork Bone
3 taels Dried Cabbage
1 Carrot
30g Dried Scallops
10g Apricot
2 capsules Candied Dates
3 slices Sliced Ginger
2000ml-2200ml Shimizu

Lao Huo Dried Vegetable Soup

1. Chop the pork bones and wash them, blanch them with boiling water, rinse them again, and put them in a clay pot;

2. Dried cabbage is first soaked in warm water until soft, cut off the old part with scissors, then rinsed and squeezed out the water, cut to the length you like, set aside;

3. Wash the carrots, peel off the skin, cut into thick slices, set aside;

4. Prepare scallops, apricots and candied dates, wash separately, slice ginger, and set aside;

5. Put the washed dried cabbage, carrot slices, scallops, northern and southern apricots, candied dates, and ginger slices into a clay pot filled with pork bones;

6. Pour 2000ml-2200ml of water;

7. Cover the pot and boil it on high heat. Turn to low heat and continue to boil for 2.5 hours. Remember to add salt when eating.

Tips:
This soup made with dry cabbage, if you sprinkle salt directly in the whole pot of soup, it’s best to drink it within a day; because the cabbage soup is filled with salt and is drunk the next day, it will produce nitrite. Yes. I'm not in good health.