Pork Soup with Loofah (连皮猪肉丝瓜汤)
连皮猪肉丝瓜汤( Lian Pi Zhu Rou Si Gua Tang)
Loofah is a very popular Chinese vegetable abundant in summer time, it is typically cooked with egg, for example, egg drop soup with loofah, or stir fried egg with loofah. I love the sponge type of texture, yet very soft. Well, the fun part of cooking is that nothing can stop us from breaking the rules, and having new adventures. This soup is so easy to make and so healthy and soothing for a cold winter night.
For more fun cooking ideas, see Recipes by Category.
Ingredients
- 1 lb. Pork meat with skin on
- 1/2 lb. Loofah
- 1 teaspoon salt
- A few slices of ginger
- 1 green onion (why buy from store? grow your own green onion)
Cooking Time: 45 minutes
Servings: 4
Cooking Steps
1. Get 1 lb. Pork meat with skin on. If you do not like the skin, simply use pork cut without skin.
2. Add 6 cups of water to a medium size cooking pot, boil.
3. Rinse clean the pork meat, cut into 1 or 2 inch size chunks, add to the boiling water, let it boil again, use spoon to skim and discard the foam.
4. Add a few slices of ginger, 1 coarse chopped green onion, 1 teaspoon salt, boil, then cover and simmer for 40 minutes.
Tip: I personally love the crunchy texture of t he pork skin with about 40 minutes simmering, if you prefer softer texture, cook longer.
5. Get 1/2 lb. Loofah, use a knife to cut out the peel, rinse clean, t hen cut into 1 inch size irregular shapes.
6. Add the loofah chunks to the pork soup, boil for 4 minutes or until the loofah becomes very soft, sprinkle a pinch of fine chopped green onion, boil for 30 seconds or so, serve.
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