Pickled Cabbage Flavour Pork Soup Hot Pot Base Recipe
If you like sour and spicy pork, this is a must-have hot pot base. The soup brings out the pickled cabbage taste and mixes it with aroma pork belly. Its meaty backdrop makes picked cabbage more juicy and appetizing.
1 green onions
350g pickled cabbage
500g pork belly
6 bowls chicken soup
1 sweet potatos
5 rape flowers
2 tablespoons oil
1.5 tablespoons salt
2 teaspoons sugar
2 tablespoons cooking wine
1 tablespoon leek sauce
2 tablespoons Sichuan pepper powder
1/2 teaspoon white pepper powder
1. Cutting pork belly into thin slices enable to fortify the soup flavor.
2. If you use bacon instead of pork belly, add more oil
, because pork belly has more oil than bacon. Fried oil make hot pot aromatic.
3. The soup taste is an in-depth meat flavor with a little soup. Add more pickled cabbage
if you prefer a sourer taste.
Wash and slice the scallion and ginger. Peel potatoes and sweet potatoes. Then cut into slices.
Remove the root of coriander and rape flowers. Wash and slice cabbage. Cut pickled cabbage into slim strips. Soak vermicelli into the water until soft.
Put the pork belly into the cold water. Bring to a boil then turn to small heat to boil until cooked. Use a chopstick/knife/fork to pierce and test whether it is fully cooked. Remove from heat and allow to cool.
Cut the cooked pork belly into thin slices. (the thinner the better)
Add oil and preheat the wok. Fry ginger and garlic slices until fragrant.
Add pork belly slices. Stir-fry for 1 minute. Add pickled cabbage strips and stir-fry evenly.
Pour into 6 bowls of chicken soup until cover pickled cabbages and sliced meat.
Bring to a boil. Season with salt, sugar, cooking wine leek sauce and white pepper powder.
Bring to a boil. Skim the floating foam. Drizzle with chopped coriander before serving. Serve and blanch with other hot pot ingredients.