Rib with meat is the best choice for boiling soup, as the proportion of bone is more than meat. Soup boiled using bone will have a stronger and sweeter taste.
肉骨是煲汤的最佳选择，因为肉骨的骨多肉少。用骨头煲出来的汤比较浓郁和鲜甜美味。
肉骨是煲汤的最佳选择，因为肉骨的骨多肉少。用骨头煲出来的汤比较浓郁和鲜甜美味。
Carrot & Daikon Pork Ribs Soup
(萝卜排骨汤)
材料:
500 grams pork spare ribs, 1200ml water (for stove-top method) OR 900ml for slow-cooker method, 200g daikon (white radish) peeled and cut into large chunks, 150g carrots peeled and cut into large chunks, 4 red dates, 4 dried scallops, 1/2 small yellow onion roughly chopped, 4 cloves garlic cloves don’t peel or mash them, 3 slices ginger, 1 tsp mushroom seasoning powder optional, salt to taste
500克排骨，1200毫升水（用于炉灶法）或900毫升（慢炖锅法），200克萝卜（去皮）- 切成大块，将150克胡萝卜去皮切成大块，4个红枣，4个干贝，1/2小黄洋葱切碎，4瓣蒜瓣不剥皮或捣碎，3片姜，1茶匙蘑菇调味粉可选，盐调味
(萝卜排骨汤)
材料:
500 grams pork spare ribs, 1200ml water (for stove-top method) OR 900ml for slow-cooker method, 200g daikon (white radish) peeled and cut into large chunks, 150g carrots peeled and cut into large chunks, 4 red dates, 4 dried scallops, 1/2 small yellow onion roughly chopped, 4 cloves garlic cloves don’t peel or mash them, 3 slices ginger, 1 tsp mushroom seasoning powder optional, salt to taste
500克排骨，1200毫升水（用于炉灶法）或900毫升（慢炖锅法），200克萝卜（去皮）- 切成大块，将150克胡萝卜去皮切成大块，4个红枣，4个干贝，1/2小黄洋葱切碎，4瓣蒜瓣不剥皮或捣碎，3片姜，1茶匙蘑菇调味粉可选，盐调味
HOW TO COOK (STOVE-TOP METHOD 炉顶法)
01
First, blanch pork ribs in a pot of boiling water for 5 minutes. Rinse pork pieces with cold water and set aside.
首先，将猪排放在沸水锅中烫5分钟。用冷水冲洗猪肉片并放在一边。
02
Add blanched pork and all the ingredients except salt into a large soup pot.
Bring to a boil, then simmer over low heat for another 40-50 minutes. Season to taste with salt. For best results, keep warm in a thermal pot for at least 2 hours before serving.
用将煮熟的猪肉和除盐以外的所有其他配料加入大汤锅。
烧开后，再用小火煮40-50分钟。用盐调味。为获得最佳效果，在上菜之前，请在热锅中保温至少2小时。
01
First, blanch pork ribs in a pot of boiling water for 5 minutes. Rinse pork pieces with cold water and set aside.
首先，将猪排放在沸水锅中烫5分钟。用冷水冲洗猪肉片并放在一边。
02
Add blanched pork and all the ingredients except salt into a large soup pot.
Bring to a boil, then simmer over low heat for another 40-50 minutes. Season to taste with salt. For best results, keep warm in a thermal pot for at least 2 hours before serving.
用将煮熟的猪肉和除盐以外的所有其他配料加入大汤锅。
烧开后，再用小火煮40-50分钟。用盐调味。为获得最佳效果，在上菜之前，请在热锅中保温至少2小时。
OUR PRODUCTS
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MY 629 
CN 139 
AU 86 
AP 78 
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IE 48 
GB 46 
