Dried Tangerine Peel Pork Rib Soup
Fresh pork ribs can be used not only for braising or stewing, but also for soup. Paired with Cantonese aged tangerine peel, the soup is very nourishing and has certain tonifying benefits for the spleen and stomach, lungs, and throat. A must-have for night owls.
Ingredients and Tools
- Pork ribs
- Dried tangerine peel
- American ginseng
- Dendrobium
- Polygonatum odoratum
- Ophiopogon
- Soup pot
- Salt
Measurements
- Pork ribs, pork bones can also be used as a substitute, 4-5 pieces
- Dried tangerine peel (generally choose 8-20 years aged), generally 1 piece of peel has 3 segments, take 1 segment
- American ginseng (also called American ginseng), 9 slices
- Dendrobium, 6 pieces
- Polygonatum odoratum, 5 slices
- Ophiopogon, 7 pieces
- Soup pot, for 1 serving
- Salt, 5g
Steps
- Blanch the pork ribs with hot water once to remove blood
- Rinse the dried tangerine peel, ophiopogon, polygonatum odoratum, dendrobium, and American ginseng clean
- Wash the soup pot and prepare it
- Open the soup pot, first place the pork ribs at the bottom, then add the dried tangerine peel, ophiopogon, polygonatum odoratum, dendrobium, and American ginseng in order
- Add hot water into the soup pot, do not fill too full
- Add water to the soup container and simmer for 1.5 hours
- Add salt and drink while hot