Pork Bone Soup with Chinese Cabbage

Name: Pork Bone Soup with Chinese Cabbage
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork bone; 200g Chinese cabbage; 100g potato; 32g Knorr Soup Po; 1500ml water; 5g shallot; 3g ginger; 2g garlic; 4g Cooking Wine

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Usually the soup needs to be boiled in advance, and it needs to be seasoned when making the soup. This time I got the trial qualification of Knorr Chowder, and used it to make this soup. The main ingredients are Chinese cabbage, pork bones, and Knorr Chowder’s pork bone soup flavor, and some potato chips are added, so you don’t need to think about it. Seasoned, just make the soup base, convenient and delicious~~:)

Ingredients

300g Pork Bone
200g Chinese Cabbage
100g Potato
32g Knorr Soup Po
1500ml Water
5g Shallot
3g Ginger
2g Garlic
4g Cooking Wine

Pork Bone Soup with Chinese Cabbage

1. Remove the roots of the cabbage, wash and blanch it in cold water

Pork Bone Soup with Chinese Cabbage recipe

2. Drain the water and cut into sections

3. Pork bone blanched water

4. Put pork bones, green onion, ginger, garlic, cooking wine and a small box of 32 grams of Knorr Soup Bao into the water, electric pressure cooker, select the meat program

5. About twenty or thirty minutes later, the bone crisp and the meat rotten, the soup treasure was completely melted, and the soup turned white.

6. Put the pork bones and soup out, drain the green onion, ginger and garlic, boil on low heat, and add the thickly sliced potato chips

7. When the potato slices are ripe, add the chopped cabbage and cook for a while.

Tips:
1. Actually, you don’t need to put pork bones. It’s also delicious if you only use Soup Po and Chinese Cabbage Potato Chips. But the broth still needs meat to be enjoyable.
2. The blanching of Chinese cabbage is to remove oxalic acid to prevent the loss of calcium in bones. The blanched water is yellow-green with oxalic acid in it.
3. If the potato slices are cut too thinly, they will be broken into the soup when they are cooked.