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Salted Pork Bone, Chinese Yam, and Dried Vegetable Soup
Cantonese salted pork bone soup simmered with Chinese yam, dried mustard greens and apricot kernels, yielding a clear, mineral-savory, moistening broth with mellow depth.
Instructions
- 1
Rinse the salted pork bones with water to remove some of the salt.
- 2
Soak the dried vegetables until water comes out, wash them clean, and cut into small pieces.
- 3
Peel the yam and cut it into pieces.
- 4
Clean the northern and southern apricot kernels.
- 5
Put all the ingredients into the electric pressure cooker. Press the soup button to start cooking.
- 6
After the soup is ready, skim off the fat.
- 7
Clear and moisturizing soup.
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Ingredients
Main Ingredients
- dried vegetables1 small handful
- Salted pork bone500g
- Chinese yam1/2 piece
- Northern apricot5g
- Southern apricot5g