Instructions: Wash the beef bones thoroughly, then blanch them in boiling water. Rinse them again with clean water and simmer to make broth. Simmer the bones with 1 teaspoon of salt and 2 teaspoons of seasoning powder. Be sure to skim off any impurities that rise to the surface during simmering to ensure a clear and flavorful broth.
- Wash the pork ribs thoroughly, blanch them, then wash and drain. Next, marinate the ribs with 1/2 teaspoon of salt, 1 teaspoon of seasoning powder, and half a teaspoon of black pepper for about 10 minutes.
- Cut off the stems of the wood ear mushrooms and shiitake mushrooms, soak them in hot water until they expand, then rinse them clean, drain the water, and chop them finely.
- Mix the chopped wood ear mushrooms, shiitake mushrooms, and scallions with the minced pork. Form into small, bite-sized balls, then drop them into the boiling broth. Wait until the balls float to the surface, indicating they are cooked, then remove them.
- Sauté the chopped onions until fragrant, then add the pork ribs and stir-fry until they are browned. Pour everything into the broth. Season the broth to taste. Sauté the chopped onions until dry to sprinkle over the vermicelli soup when serving.
- Blanch the rice noodles in hot water and drain. Arrange the noodles in a bowl, add the pork ribs and meatballs on top, pour in the broth, sprinkle with chopped scallions, cilantro, and fried shallots to complete the dish.
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