Ingredients (for 2-3)
pig cartilage 200g
cherry tomatoes 3-4 children
burned peeled small onions lightly pounded three head
sliced 1 pound, galangal root
, lemongrass dents 1-2 inches long, cut down two trees
torn kaffir lime leaves. 5-6 leaf
parsley saws cut down the first 0.5-inch
cayenne pepper 1 tablespoon
fish sauce 2-3 tablespoons
sugar, 1-2 teaspoon
tamarind juice concentrate Piedras 3-4 tablespoons
water, 2-3 cup
dried chillies. chips for garnish
Preparation
wash pork thoroughly. Be blanched in boiling water to clear the smell. Then scoop up the
water poured into the pot and bring to a boil. Use medium-low Put the pork into Waiting to boil, add lemon grass, galangal, kaffir lime leaves and small onions, then reduce heat. Then boil for about 30 minutes or until tender pork
seasoned with fish sauce, tamarind juice, sugar and pepper to taste like that. Put the tomatoes into Boil for 10 minutes, then add the coriander blade. Close the oven
scoop Hot and sour soup bone bowl, sprinkle paprika served with steamed rice dry
food tips
to use cartilage and bone pork plain mingling. The pork bone broth gives a mellow taste more delicious pig suede.
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