Recipe for Tangerine Peel Pork Rib Soup
In addition to braising or stewing, fresh pork ribs can also be used to make soup. When paired with Guangdong tangerine peel, the resulting broth is highly nourishing, offering health benefits for the spleen, stomach, lungs, and throat. It is an essential recipe for those who stay up late.
Estimated Cooking Difficulty: ★★★★
Essential Ingredients and Tools
- Pork ribs
- Tangerine peel (Chenpi)
- American ginseng
- Dendrobium
- Polygonatum odoratum (Yuzhu)
- Ophiopogon japonicus (Maidong)
- Soup pot
- Salt
Measurements
Per serving:
- Pork ribs: 4-5 pieces (pork bones can be used as a substitute)
- Tangerine peel (preferably aged 8-20 years): 1 segment is sufficient (typically, one piece of peel consists of 3 segments)
- American ginseng （also known as 花旗参）: 9 slices
- Dendrobium: 6 pieces
- Polygonatum odoratum (Yuzhu): 5 slices
- Ophiopogon japonicus (Maidong): 7 pieces
- Soup pot: 1 per serving
- Salt: 5g
Instructions
Preparation
- Blanch the pork ribs in hot water to remove blood and impurities.
- Rinse the tangerine peel, Ophiopogon japonicus, Polygonatum odoratum, Dendrobium, and American ginseng thoroughly.
- Clean the soup pot.
Cooking
- Open the soup pot and place the pork ribs at the bottom. Then, add the tangerine peel, Ophiopogon japonicus, Polygonatum odoratum, Dendrobium, and American ginseng in order.
- Add hot water to the soup pot, but do not fill it to the brim.
- Place the pot in a steamer or stewing container and cook for 1.5 hours.
- Add salt and serve while hot.
Additional Notes
The soup pot will be very hot; handle with care to avoid burns or dropping it.
Cantonese slow-cooked soups emphasize quality ingredients and precise heat control. As long as you prepare the ingredients correctly and stew for the required duration, you will achieve excellent results!
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.