Put chicken and pork bone in water.
Add salt and Accent. Cook until meat is done and remove meat.
Add 2 cans regular corn, creamed corn and crab meat.
Add flour to 1/2 cup broth; mix together.
Add to soup.
Add 2 tablespoons oyster sauce, corn oil and a little bit of salt.
Add egg (take off some white of egg and whip) very slowly while stirring soup; when starts to boil, turn off.
Step 1: Rub salt to pork bones, then clean and scald
Mix ground pork, water chestnuts, oil, soy sauce,
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
1. in a 12 inch skillet, heat 1 Tablespoon olive oil over medium-high heat; brown pork . Remove and set aside.
2. In same skillet; heat remaining 1 tablespoon olive oil and cook assorted vegetables. stirring occasionally, 5 minutes. Stir in water chestnuts, soup mix blended with water, orange juice, soy sauce and garlic powder. Bring to boil over high heat. reduce heat to low and simmer uncovered for 3 minutes. Return pork to skillet and cook 1 minute or until heated through.
hen use hammer to break bone.
Note: I didn't
Stove top method:
Place pork ribs, ginger, and water in
Meatballs:
Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
Soup:
Boil the chicken stock with the slices of fresh ginger.
Add the raw meatballs and simmer for 20 minutes.
Add the bok choy and simmer until done, about 10 more minutes.
Place dried mushrooms in a small bowl, cover with cold water and let stand for 1 hour. Drain. Discard stems and slice caps thinly.
Meanwhile, heat oil in a large saucepan over medium heat; cook shallots, garlic and chili, stirring, for 5 mins or until shallot softens. Add 8 cups water, the stock, zest, juice and tamarind and bring to a boil.
Add the pork, shiitake and crimini mushrooms to pan. Reduce heat and simmer, covered, for 10 mins or until soup is hot. Season to taste. Serve soup sprinkled with scallion.
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
arlic in fat and add pork or lamb. Saute for a
or an hour.
For Pork Belly 1st cooking process: First
pork bone, remove and pull all meat off and add to soup
o a boil. Add the pork bone, garlic, and spring onion; bring
Partially
freeze
meat for easier slicing.
Slice pork thinly into
bite-size pieces.
In 3-quart saucepan cook pork pieces in hot oil until lightly browned.
Drain and set aside.
Slice the pork belly into 2-inch wide
pice mix in between each pork bone and all over meat.
Rub five spice powder on pork and salt liberally.
Fry