Pork Tripe Meatball and Spring Bamboo Shoot Soup

Name: Pork Tripe Meatball and Spring Bamboo Shoot Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 250g spring bamboo shoots; 150g Pork tripe balls; 100g Baby bok choy; to taste Salt; to taste white pepper powder; to taste Goji berry; to taste Scallion; to taste Ginger

A fresh spring soup of blanched bamboo shoots simmered with savory pork tripe meatballs and baby bok choy in a gently seasoned, peppery broth.

45 minNewMedium Soups Pot-cook Savory

Instructions

1
Peel the spring bamboo shoots and wash them clean.
2
Clean and wash the baby bok choy, and prepare the pork tripe balls.
3
Cut the spring bamboo shoots into diagonal chunks.
4
Add water to a pot and bring it to a boil, then blanch the spring bamboo shoots in the pot, remove them, and drain the water.
5
Put the pork tripe balls into the rice cooker and add an appropriate amount of water.
6
Add the scallions and ginger.
7
Place the inner pot into the rice cooker, cover it with the lid, and plug it in to cook.
8
After the pot boils, add the spring bamboo shoots to cook together.
9
Cook until the ingredients are done, then turn off the heat and add salt and white pepper.
10
Add goji berries and turn off the heat.
11
Put in the bok choy.
12
Stir evenly and then serve to enjoy.