Duck Egg, Napa Cabbage, and Pork Bone Soup

Name: Duck Egg, Napa Cabbage, and Pork Bone Soup
Yield: 4 servings
Cuisine: Soups
Ingredients: 545 g meat and bones; 270 g Chinese cabbage; 3 pieces Duck egg; to taste cooking wine; to taste Salt; to taste MSG

A homey soup of slow-boiled pork bones and napa cabbage finished with pan-fried duck eggs, simmered two hours for a savory, warming, comforting bowl.

0 minNewMedium Soups Boil Light

Instructions

1
Ingredients: meat bones (washed and blanched), Chinese cabbage (washed and cut), duck eggs.
2
Put the blanched meat bones into the rice cooker.
3
Next, add an appropriate amount of water.
4
Add an appropriate amount of cooking wine.
5
Cover with the lid, plug in the power, and set it to the soup cooking function for 2 hours.
6
Heat the pan and pour in oil, then break in two duck eggs and fry them on both sides briefly before removing them, set aside for later use.
7
Then, when there are 30 minutes left before the soup is done, uncover the pot, add the chopped Chinese cabbage and the fried duck eggs, and stir a little.
8
Continue to cover with the lid and cook.
9
Then, jump to insulation after finishing the work.
10
Open the lid and add an appropriate amount of salt.
11
Add an appropriate amount of MSG.
12
Mix in the seasonings evenly and it's ready.