Exclusive Seafood Mushroom, Carrot, and Pork Rib Soup
Blanched pork ribs slow-simmered with carrots and seafood mushrooms, a clear Cantonese-style broth that is naturally sweet, light and finished with scallions.
Instructions
- 1
Prepared ingredients.
- 2
Add the pork ribs to water, along with scallions and ginger slices, bring to a boil to blanch.
- 3
Rinse the blanched small ribs in warm water to clean off the surface scum.
- 4
Add hot water, scallions, and ginger to the prepared spare ribs, bring to a boil, then reduce to low heat and simmer for 1 hour.
- 5
Add the carrot chunks, bring to a boil, then simmer on low heat for half an hour.
- 6
Add seafood mushrooms.
- 7
Bring to a boil and add a little salt for seasoning.
- 8
Finally, just sprinkle some chopped green onions.
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Ingredients
Main Ingredients
- Small ribs500 g
- Seafood mushroom150 g
- Carrot1 stick
Auxiliary Ingredients
- Scallion2 pieces
- Ginger1 piece