Recipe of Perfect Pork rib soup with pickled mustard greens

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Before you jump to Pork rib soup with pickled mustard greens recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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Let's begin with something really easy, changing the light bulbs. Complete this for the whole house, not merely the kitchen. You should change your incandescent lights with energy-saver, compact fluorescent light bulbs. Although costing a little more initially, these kinds of bulbs last as long as ten of the standard type as well as using a lot less energy. Changing the light bulbs would likely keep a great deal of bulbs out of the landfills, and that's good. It goes further than simply exchanging the lights, though; turning off lights that aren't needed is another good thing to do. The kitchen lights in particular are often left on the entire day, just because the family tends to spend a lot of time there. This additionally takes place in the rest of the house, but we are trying to save money in the kitchen. Make a habit of having the lights on only when they are required, and you'll be amazed at the amount of electricity you save.

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We hope you got insight from reading it, now let's go back to pork rib soup with pickled mustard greens recipe. You can cook pork rib soup with pickled mustard greens using 22 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Pork rib soup with pickled mustard greens:

1. Provide of Pork rib seasoning:.
2. Get 750 g of Pork Ribs.
3. You need 2 tablespoons of Shaoshing rice wine.
4. Take 2 tablespoon of light soy sauce.
5. Get of Searing ribs:.
6. Take 2 tablespoons of cooking oil (any is fine depending on your preference).
7. Get 1 of large white or red onion, chopped into quarter slices.
8. Provide 2 stalks of spring onions, roughly chopped.
9. Provide 2 of green parts spring onions, bias chopped.
10. You need of Vegetables:.
11. Use 3 of large cloves of garlic, crushed.
12. Get 4 slices of Ginger.
13. Get 4 of fresh red chillies.
14. Take 1 teaspoon of Chilli flakes.
15. Get 2 of large carrots, chopped into ½ inch half circles.
16. Prepare 1 packet of pickled Mustard Greens.
17. Use 1 of medium size daikon, cut into ½ inch quarter rounds, optional.
18. Provide 2 of sweetcorn cobs, chopped into 8-12 pieces.
19. Use Handful of whole button mushrooms.
20. Prepare of Salt and pepper for seasoning.
21. Get of Hot water, enough to cover the meat and vegetables.
22. You need of Watercress (optional).

Instructions to make Pork rib soup with pickled mustard greens:

1. Pre-marinade the pork ribs with Shaoshing rice wine and soy sauce. Let that rest for half an hour at room temperature..
2. In the meantime prepare the vegetables and set side on a large plate. For the pickled mustard greens, trim the bottom of and then separate each of the leaves..
3. In a large stockpot or pot on medium high heat, add cooking oil and let it heat up. Once oil is hot enough, place the pork ribs into the pot to sear the meat. Sear the meats on all side. When the meat has seared add the onions and half amount of spring onion stalks. Using a wooden spoon, stir to coat the onions and spring onions with the rich flavours at the bottom of the pot..
4. Add garlic, ginger and stir for about a minute, then fresh chillis, chill flakes and mix. Now add the carrots into the pot and stir for 30 seconds..
5. Add the bottoms of the pickled mustard greens, green part and the remaining spring onion stalks, daikon (optional) and stir together. Into the pot add liquid from the mustard greens and give it another stir. Pour in hot boiling water and fill the pot to the top, until the meat and vegetables are fully covered. Cover with a lid..
6. Bring to a boil and skim scum off the impurities coming from the meat. This will give the soup a more refined taste. Turn the heat to medium low and cover again. Let it simmer for 20 to 30 minutes to ensure all of the rich flavours come together. Simmer until the pork rib become tender and daikon is soft..
7. Place the sweet corn on the outer edges of the pot, let the soup simmer for another 20 minutes and cover. Then add the watercress (optional) using a wooden spoon to push it into the soup..
8. Finally add the button mushrooms, cover again and let it simmer for a further 5 minutes..
9. In a serving bowl, add one or two pieces of pork rib, sweet corn and mustard greens. Then using ladle scoop the other vegetables and the soup into the bowl. Serve and eat immediately while hot. This can also be served with a bowl of rice on the side..

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