cucumber-soup-raw Old Cucumber and Pork Soup (老黃瓜豬骨湯)

cucumber-soup-ingredients

 

cucumber-soup-cut-up

 

 

    • 1 pound pork soup bones, cut up into 2-inch pieces
    • 12 ounces old cucumber (about half of a large old cucumber)
    • 1 ear of corn
    • 4 ounces carrot (1 medium size)
    • 1/4 ounce tangerine peel (陳皮)
    • 1 inch length of ginger, unpeeled
    • 5 quarts water, separated
    • 2 teaspoons salt
    • 1/2 teaspoon ground white pepper

 

  1. Cut the mature cucumber in half lengthwise and remove the seeds. Then cut into squares of about one-inch. Do not peel the cucumber.
  2. Remove the husk from the corn and cut it in cross sections of about one inch thick.
  3. Peel the carrot and cut into irregular one-inch pieces.
  4. Bruise the ginger by pressing down with the blade of a knife and crushing it.
  5. Bring two quarts of water to a boil in a medium pot and parboil the pork bones for about 15 minutes.
  6. Drain the pork bones and rinse thoroughly.
  7. Place the pork bones, mature cucumber, corn, carrot, tangerine peel and ginger in a four-quart clay pot. Add three quarts or water to the clay pot.
  8. Put the clay pot on the stovetop and bring the water to a boil.
  9. Immediately reduce the heat so the soup is just barely bubbling.
  10. Cook for one and a half hours.
  11. Turn the heat off and season the soup with the salt and ground white pepper.
  12. Serve piping hot in the clay pot.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: