Pork Bone Stew with Carrot and Edamame Soup

Name: Pork Bone Stew with Carrot and Edamame Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: to taste Pork bone; 1 strip Carrot; 350 g Little Edamame; a pinch Salt; 2 slice Ginger

A late-summer pork bone soup: bones are pressure-cooked first, then carrot chunks and freshly shelled edamame join the pot, yielding a sweet, savory broth with tender, nutty beans.

30 minNewMedium Soups Pot-cook Original

Instructions

1
Local young edamame (locals call them August beans) are only available after the Mid-Autumn Festival.
2
Peeled and washed
3
Prepare the ingredients: blanch the pork bones, cut the carrots into large chunks, 2 slices of ginger, small edamame
4
Put pork bones and slices of ginger into a pressure cooker, add an appropriate amount of water, cover the lid, and pressurize for 10 minutes.
5
After deflating, put the carrots and young edamame back into the pot, cover it well, and press for another 15 minutes.
6
Time's up, open the lid, the soup smells so good, just add a little salt to taste.
7
Finished product image.
8
Finished product image.