Green Radish Carrot Pork Bone Soup

Green radish carrot pork bone soup is very common soup among Chinese families, especially in Hong Kong and southern part of China.

Course Soup

Cuisine Chinese

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 10kcal

Peel carrots skin and cut into chunks
Then, peel green radish skin and cut into chunks.
Wash and rinse the pork bones (Some people like to boil them in hot water to remove blood and fat.)
Put all the ingredients pork bones, carrots, green radish, and add 8 cups water into instant pot pressure cooker. Then, close the lid and vent. Put manual button for 60 minuets on high pressure and natural release.
Skimming the fat (you can buy this type of strainer), and add salt to your taste.

Peel carrots skin and cut into chunks
Then, peel green radish skin and cut into chunks.
Wash and rinse the pork bones (Some people like to boil them in hot water to remove blood and fat.)
Put all the ingredients pork bones, carrots, green radish into a pot, and add 10 cups of water. Next, turn on fire to high and let it boil. Then, turn the fire to medium-small and simmer for 1.5 hours.
Skimming the fat (you can buy this type of strainer), and add salt to your taste.

Peel carrots and radish skin and cut into chunks.
Wash pork bones with hot water. Some like to boil the bones to remove blood and fat before making soup.
Put ingredients into instant pot and add 8 cups of water. Then, push manual button for 60 minutes at high pressure and natural release.
If you use top stove method, add 10 cups of water instead 8 cups. Next, turn on fire to high and let it boil. Then, turn the fire to medium-small and simmer for 1.5 hours.