SPARE RIBS: Top Choice in Selangor, Malaysia, Kuala Lumpur (KL), Klang, Subang Jaya, Puchong Long Farm Meat Sdn Bhd

Description

Rib with meat is the best choice for boiling soup, as the proportion of bone is more than meat. Soup boiled using bone will have a stronger and sweeter taste.
肉骨是煲汤的最佳选择，因为肉骨的骨多肉少。用骨头煲出来的汤比较浓郁和鲜甜美味。

Carrot & Daikon Pork Ribs Soup
(萝卜排骨汤)

材料:
500 grams pork spare ribs, 1200ml water (for stove-top method) OR 900ml for slow-cooker method, 200g daikon (white radish) peeled and cut into large chunks, 150g carrots peeled and cut into large chunks, 4 red dates, 4 dried scallops, 1/2 small yellow onion roughly chopped, 4 cloves garlic cloves don’t peel or mash them, 3 slices ginger, 1 tsp mushroom seasoning powder optional, salt to taste
500克排骨，1200毫升水（用于炉灶法）或900毫升（慢炖锅法），200克萝卜（去皮）- 切成大块，将150克胡萝卜去皮切成大块，4个红枣，4个干贝，1/2小黄洋葱切碎，4瓣蒜瓣不剥皮或捣碎，3片姜，1茶匙蘑菇调味粉可选，盐调味

HOW TO COOK (STOVE-TOP METHOD 炉顶法)

01
First, blanch pork ribs in a pot of boiling water for 5 minutes. Rinse pork pieces with cold water and set aside.
首先，将猪排放在沸水锅中烫5分钟。用冷水冲洗猪肉片并放在一边。

02
Add blanched pork and all the ingredients except salt into a large soup pot.
Bring to a boil, then simmer over low heat for another 40-50 minutes. Season to taste with salt. For best results, keep warm in a thermal pot for at least 2 hours before serving.
用将煮熟的猪肉和除盐以外的所有其他配料加入大汤锅。
烧开后，再用小火煮40-50分钟。用盐调味。为获得最佳效果，在上菜之前，请在热锅中保温至少2小时。

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