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Ingredients
1/2 cooked salted pork knuckle
300-380 g cabbage
a few mushrooms
1 piece of canned bamboo shoot
2-3 slices of ginger
3-4 cups of water
Marinade for the mushrooms
a little ginger juice and Shaoxing wine
Seasonings
A little salt, pepper and Shaoxing wine
Preparation
1. Cook the knuckle in boiling water with 2 slices of ginger, some green onion sections and 1/2 tsp white pepper, there should be enough water to cover the knuckle, keep cooking until it is tender and has lost some of its saltiness.
2. Wash the cabbage, cut into sections and drain. Blanch the bamboo shoot, rinse and slice thickly; soak the mushrooms until tender, cut out the stems, wash, marinate with a little ginger juice and Shaoxing wine, mix well and set aside.
3. Heat a clay pot, put in 1 tbsp of oil to sauté the ginger, then add the mushrooms and the bamboo shoot, stir-fry thoroughly, sprinkle wine and add 3 to 4 cups of water. When it boils again, add the cabbage and the pork knuckle, cover to cook until the knuckle is tender and the soup is well flavored. Taste before putting in the rest of the seasonings, serve hot in the clay pot.
Editor: Donald
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