Pickled Cabbage Flavour Pork Soup Hot Pot Base Recipes

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PICKLED CABBAGE FLAVOUR PORK SOUP HOT POT BASE RECIPE



Pickled Cabbage Flavour Pork Soup Hot Pot Base Recipe image

If you like sour and spicy pork, this is a must-have hot pot base. The soup brings out the pickled cabbage taste and mixes it with aroma pork belly. Its meaty backdrop makes picked cabbage more juicy and appetizing.

Provided by Sisley Matt

Categories     Hot Pot,Pork

Time 45m

Yield 2

Number Of Ingredients 18

green onions: 1
ginger: 1
pickled cabbage: 350g
pork belly: 500g
chicken soup: 6 bowls
potatoes: 1
sweet potatos: 1
rape flowers: 5
cabbage: 1/2
vermicelli
coriander: 2
oil: 2 tablespoons
salt: 1.5 tablespoons
sugar: 2 teaspoons
cooking wine: 2 tablespoons
leek sauce: 1 tablespoon
Sichuan pepper powder: 2 tablespoons
white pepper powder: 1/2 teaspoon

Steps:

  • Wash and slice the scallion and ginger. Peel potatoes and sweet potatoes. Then cut into slices.
  • Remove the root of coriander and rape flowers. Wash and slice cabbage. Cut pickled cabbage into slim strips. Soak vermicelli into the water until soft.
  • Put the pork belly into the cold water. Bring to a boil then turn to small heat to boil until cooked. Use a chopstick/knife/fork to pierce and test whether it is fully cooked. Remove from heat and allow to cool.
  • Cut the cooked pork belly into thin slices. (the thinner the better)
  • Add oil and preheat the wok. Fry ginger and garlic slices until fragrant.
  • Add pork belly slices. Stir-fry for 1 minute. Add pickled cabbage strips and stir-fry evenly.
  • Pour into 6 bowls of chicken soup until cover pickled cabbages and sliced meat.
  • Bring to a boil. Season with salt, sugar, cooking wine leek sauce and white pepper powder.
  • Bring to a boil. Skim the floating foam. Drizzle with chopped coriander before serving. Serve and blanch with other hot pot ingredients.

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