粟米胡蘿蔔湯 - Corn Carrot Chinese Soup
Make this classic and kid favorite soup in just a few easy steps! These soups most definitely look complicated to make from the outside, but it's actually just a few easy steps and a lot of boiling time. This was one of my favorite soups and now Kate and Kai's favorite.
Ingredients
- 1.5-2 Pounds Pork Belly
- 3 Cobs Corn
- 6 Figs
- Tiny Piece of Ginger
- 10 bowls Water
Instructions
- Boil a small pot of water for the pork belly.
- Boil a big pot of water for the soup. (10 bowls of Water)
- Give the pork belly a good wash.
- Put the Pork Belly inside the boiling water for 2 minutes, until you no longer see blood on the meat.
- Remove from the pot and place in a bowl.
- Wash and peel the carrots and ginger.
- Cut up the carrots, fig, and corn into small pieces and slice the ginger.
- Pour all of the ingredients into the big pot of water. Once the water starts to boil, turn the heat to medium-low and keep boiling for one and a half hour.
- That’s it! Enjoy this yummy and delicious soup! You can turn this soup into an entire meal!
- Optional - If you prefer a saltier taste, add some salt after it’s done.