青紅蘿蔔豬骨湯Green Radish, Carrot and Pork Soup

Prep 20 min·Cook 2h 15m·Rest 20 min

1. 1You're here
   Step 1.

   Soak the tangerine peel for 20 minutes and scrape off the white pith.

   1 Dried tangerine peel

   20 min
2. 2
   Step 2.

   Peel the radish and carrots and cut into large chunks. Cut the corn into 4 pieces each.

   500 g Chinese green radish300 g Carrots2 Corn on the cob

   Knife work
3. 3
   Step 3.

   Put the pork in cold water, bring to the boil and blanch for 3 minutes. Drain and rinse off the scum.

   400 g Pork shin

   3 minBoil / blanch
4. 4
   Step 4.

   Bring the water to the boil, add everything except the salt and boil hard for 15 minutes.

   3 l Water500 g Chinese green radish300 g Carrots2 Corn on the cob400 g Pork shin2 Candied dates1 Dried tangerine peel

   15 min
5. 5
   Step 5.

   Turn down, cover and simmer gently for 2 hours.

   400 g Pork shin500 g Chinese green radish

   2 hSlow-simmer soup
6. 6
   Step 6.

   Season with salt just before serving. Serve the pork sliced with light soy for dipping.

   to taste Salt400 g Pork shin