Ingredients with Measurements:
- 1 pound of pork ribs
- 1 cup of dried Mi San Dao (also known as "Three-Cup Chicken Herb")
- 6 cups of water
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of sugar
- 2 cloves of garlic, minced
- 1-inch piece of ginger, sliced
- 2 scallions, sliced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the pork ribs and blanch them in boiling water for 5 minutes. Drain and set aside.
2. In a soup pot, add the dried Mi San Dao and 6 cups of water. Bring to a boil and then reduce heat to low. Simmer for 30 minutes.
3. Add the blanched pork ribs, soy sauce, sesame oil, Shaoxing wine, sugar, garlic, ginger, and scallions to the pot. Simmer for another 30 minutes.
4. Season with salt and pepper to taste.
5. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 7g
- Protein: 23g
Substitutions for ingredients:
- Pork ribs can be substituted with chicken or beef bones.
- Shaoxing wine can be substituted with rice wine or dry sherry.
Variations:
- Add vegetables such as carrots, potatoes, or mushrooms.
- Use chicken instead of pork ribs for a lighter soup.
Tips and tricks:
- Blanching the pork ribs helps to remove impurities and ensures a clear broth.
- Use a low heat to simmer the soup to prevent the herbs from becoming too bitter.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a garnish of sliced scallions.
Garnishes:
- Sliced scallions
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as bok choy or broccoli.
Troubleshooting advice:
- If the soup is too bitter, reduce the amount of dried Mi San Dao used or simmer for a shorter amount of time.
Food safety advice:
- Make sure to blanch the pork ribs before adding them to the soup to ensure they are fully cooked.
Food history:
- Mi San Dao is a Chinese herb commonly used in Three-Cup Chicken, a popular Taiwanese dish.
Flavor profiles:
- The soup has a savory and slightly bitter flavor from the Mi San Dao, balanced by the sweetness of the pork and sugar.
Serving suggestions:
- Serve the soup as a comforting and nourishing meal on a cold day.
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Region: Chinese