Pickled cabbage and bitter gourd pork knuckle soup
By JerelPouros
A must-eat soup on the evening of Dragon Boat Festival, pickled cabbage and bitter gourd pork knuckle soup, is dedicated to the staff of all gourmets and friends of gourmets. I wish you a happy holiday! Healthy and happy!
Recipe Recommendations
- bitter gourd art. 3
- sauerkraut 2 packs
- pork knuckle 300 grams
- soybean 3
- sour and salty
- pot
- half an hour
- simple
Steps for Pickled cabbage and bitter gourd pork knuckle soup
1
Material map (3 bitter gourd, 2 bags of pickled cabbage).
2
Wash the bitter gourd, remove the seeds, and cut into large pieces.
3
Wash the pickled cabbage and shred it.
4
Wash and drain soybeans that have been soaked for 2 hours for later use.
5
Remove hair and wash the pig's feet.
6
Take out the pressure cooker, add sauerkraut, soybeans, pork feet, and bitter gourd, add appropriate amount of water without any seasoning.
7
Cover the lid and heat until it makes a sizzling sound, then turn to low heat and simmer for 20 minutes to turn off the heat.Pickled cabbage and bitter gourd pork knuckle soup Make Tips
Because sauerkraut is salty, you don't need to add any seasonings. It's all original and original.