China · Cantonese
Pork Rib Soup with Dried Tangerine Peel
A slow-steamed soup of pork ribs with dried tangerine peel and a handful of Chinese herbs, sweet-scented and clear.
This belongs to the Cantonese tradition of slow-steaming soup in a ceramic jar, which is why there are no aromatics and no ginger at all. Dried tangerine peel and herbs such as dendrobium and solomon’s seal are used as seasoning rather than for flavour alone, and the jar is placed in a larger pot of water so the soup inside never boils. It is meant to be drunk hot, and it is one of the few soups where restraint on salt is the whole point.
Ingredients
- pork ribs, or pork bones5 pieces
- dried tangerine peel1 pieces
- American ginseng9 pieces
- dendrobium6 pieces
- solomon’s seal5 pieces
- ophiopogon7 pieces
- salt5 g
Directions
- 1
Blanch the ribs in hot water to remove the blood.
- 2
Rinse the tangerine peel, ophiopogon, solomon’s seal, dendrobium and American ginseng.
- 3
Wash the soup jar.
- 4
Add the salt and drink it hot.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.