| YIELD： 4-6 Servings |
COOK TIME： ~90 Mins |
Cured Pork and Fresh Bamboo Shoot Soup is a classic delicacy from Jiangnan, with rich and savory flavors. The tender ribs and fresh winter bamboo shoots, combined with the nourishing chicken essence, make this soup even more delicious and nutritious. Every bite brings the warmth of home and the festive spirit. Whether for a family gathering or a holiday feast, this “Cured Pork and Fresh Bamboo Shoot Soup” will surely be the highlight of your table! 🌿🍖🍲
Ingredients
- Cured pork (or cured pork belly)
- Pork ribs: 500g
- Winter bamboo shoots: 200g
- Tofu knots
- Green onions
- Ginger(sliced)
- Original chicken essence: 1 pack
Seasonings:
- Light soy sauce: 2 tablespoons
- Oyster sauce: 1/2 tablespoon
- Tomato sauce: 1 tablespoon
Cooking Instructions
- Place the cured pork (or cured pork belly) and pork ribs in cold water, add green onion, ginger, and cooking wine, and bring to a boil. Blanch briefly to remove impurities.
- In a separate pot, heat a little oil and stir-fry the blanched cured pork (or pork belly) and ribs until they turn golden and fragrant.
- Add enough boiling water to the pot, and simmer on medium heat for 50 minutes, allowing the ribs to become tender and flavorful.
- Add the sliced winter bamboo shoots, tofu knots, and a packet of original chicken essence, and continue cooking for another 20 minutes until the broth is rich and fragrant.
- Finally, sprinkle chopped green onions on top for added flavor, and serve this delicious soup while it’s hot!