Wednesday, November 3, 2010

Pork Bone White Carrots Soup-菜頭湯

This receipe is from my mom. She often cooked this when I was living at home. White carrort in Chinese herbal theory is consider "cold" food. If you are drinking this soup in Winter, it''s better to add ginger ("warm food") to balance out.

White Carrort-1 ( chopped them into small pieces)
Pork bone-8 pieces
Ginger-4 slices

(The portion is really up to you how much you are going to eat. At then end, when you add salt, you can add according to the amount of the ingreidents you have.)


1. Boil the pork bones in a hot water until they are cooked. Take them out and rinse with cold water for twice. ( Cleaning process)
2. Prepare a big pot and add 12 cups of water. Add ginger and cook them with high heat until it starts to bubble. Turn it to low heat and continue to cook for 1 hour.

3. Add white carrort  into the pork bone pot and cook them for 1 hr with low heat or until they turn soft.

4. Add salt and serve.

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