Pork Rib Soup with Dried Tangerine Peel
Cuisine: Chinese
Pork ribs is what defines Pork Rib Soup with Dried Tangerine Peel, a home soup.
4 / 5
★★★★☆
357 kcal
Ingredients
- Pork ribs
- Dried tangerine peel (chenpi)
- American ginseng
- Dendrobium
- Solomon's seal (yuzhu)
- Ophiopogon root (maidong)
- Double-boiling soup pot
- Salt
Steps
Prep
- Blanch the ribs in hot water to remove the blood
- Simply rinse the tangerine peel, ophiopogon, Solomon's seal, dendrobium and American ginseng
- Wash the soup pot
Cooking
- Open the soup pot, put the ribs at the bottom first, then add the tangerine peel, ophiopogon, Solomon's seal, dendrobium and American ginseng in that order
- Add hot water to the soup pot, not too full
- Add water to the outer steaming vessel and double-boil for 1.5 hours
- Add salt and drink while hot
Rate this recipe
Notes
A light, nourishing Cantonese double-boiled soup: the broth is clear, sweet and mellow, with the distinctive fragrance of tangerine peel. Ribs provide quality protein, and with American ginseng, dendrobium and other ingredients it moistens the lungs, strengthens the spleen and relieves thirst, suitable for people who often stay up late. Difficulty is moderate; you just prepare the ingredients, put them in the pot and slow-cook for about two hours.
Estimated difficulty: ★★★★
Estimated calories: 357 kcal
Calculation:
Per serving:
- Pork ribs (pork bones also work), 4-5 pieces
- Dried tangerine peel (usually aged 8-20 years); one peel usually has 3 segments, use 1 segment
- American ginseng, 9 slices
- Dendrobium, 6 pieces
- Solomon's seal, 5 slices
- Ophiopogon root, 7 pieces
- Double-boiling soup pot, 1 serving size
- Salt, 5g
The soup pot gets very hot; be careful not to burn yourself or let it slip and break when picking it up
For Cantonese slow-cooked soup, ingredients and heat are what matter: prepare the ingredients, simmer long enough, and you're done!