Puff pork skin soup (yields: 2-3 bowls)
Ingredients
· Carrots
· Cauliflower
· Chayote
· Green peas
Optional
Method
1. Submerge puff pork skin in water to soak for 2 hours.
a. Remove from water, drain.
b. Bruise a small root of ginger, soak in the rice wine.
c. Rub the wine on both sides of the pork skin.
2. Clean and cut the vegetable into cubes.
3. Wash the pork skin again and drain.
a. Cut them into diamond shapes.
4. Boil 2 liters of water
a. Add seasoning salt and MSG into the water.
b. Add pork tenderloin slices into the boiling water.
c. Add dried prawns.
d. Keep boiling for 10 minutes.
e. Take out prawns and pork.
f. Drop vegetables into the boiling broth, wait till it boils over again and take out the vegetables.
g. Add pork skin and fish sauce in, wait for it to boil again and take out.
5. Arrange pork skin, pork, vegetables, prawns into bowls and ladle broth over.
- Dried shelled prawns (50 grams)
- Fish sauce (1 teaspoon)
- Ginger
- Pork tenderloin (200 grams)
- Puff pork skin (grams)
- Rice wine (half a small cup)
- Seasoning salt (1/2 tablespoon)
- Vegetables:
· Carrots
· Cauliflower
· Chayote
· Green peas
Optional
- MSG (1 teaspoon)
Method
1. Submerge puff pork skin in water to soak for 2 hours.
a. Remove from water, drain.
b. Bruise a small root of ginger, soak in the rice wine.
c. Rub the wine on both sides of the pork skin.
2. Clean and cut the vegetable into cubes.
3. Wash the pork skin again and drain.
a. Cut them into diamond shapes.
4. Boil 2 liters of water
a. Add seasoning salt and MSG into the water.
b. Add pork tenderloin slices into the boiling water.
c. Add dried prawns.
d. Keep boiling for 10 minutes.
e. Take out prawns and pork.
f. Drop vegetables into the boiling broth, wait till it boils over again and take out the vegetables.
g. Add pork skin and fish sauce in, wait for it to boil again and take out.
5. Arrange pork skin, pork, vegetables, prawns into bowls and ladle broth over.