Vegetable pork and pork soup

monngonhangngay

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Vegetable pork and pork soup

The vegetable soup has a sweet and cool taste, and is easier to cook than other types of pork leg soup. Medium-ripe vegetables, rich in vitamins, clear broth, tender pork rolls without fat, bring a familiar taste but have a very unique taste. This will be the right choice for busy days that need to cook quick dishes, or “men” who want to cook a delicious surprise meal for their wife!

Ingredients

M: tablespoon - m: teaspoon

  • Sliced ​​pork rolls: 4 slices (about 600g)
  • American corn: 1/2 fruit
  • Carrot: 30g
  • Broccoli: 100g
  • Fresh shiitake mushrooms: 4 small ears
  • VEGETABLES: Coriander
  • Spices: Pepper, fish sauce
  • MSG MSG AJI-NO-MOTO®
  • Seasoning seeds Aji-delicious Seasoning®
  • Pork Pig

Perform

- Boiling water for pork leg blanch until the water boils again for about 1 minute, then take it out. Marinated in 1m pork leg Aji-delicious seasoning. Mix well to absorb the seasoning.

– American corn cut into 2cm pieces and then cut into 4. Carrots, cut flowers, sliced ​​about 5 li thick. Cabbage cut into bite-sized pieces. Fresh shiitake mushrooms, soaked, washed, cut in half. Sliced ​​scallions and coriander.

– Put 1.2L of water into the pressure cooker, when it boils, put the pork rolls into the stew for about 10 minutes. Then add corn and carrots to cook. Add to the pot 1M Aji-delicious seasoning, 1m AJI-NO-MOTO® monosodium glutamate.

– Add mushrooms and broccoli. After all the ingredients are cooked, add 1M fish sauce. Add the cilantro and turn off the heat.

Ladle the soup into a bowl, add pepper, cilantro. Use hot.

Accompanying dish: Stir-fried eggplant with shrimp and meat

tips

Choose pork loin with lots of meat, veins and not too thick skin to match the soup .

– Blanch pork leg before cooking to make the broth clear and delicious.

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