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Green Duperreanum with Pork Rib Hotpot

Green Duperreanum with Pork Rib Hotpot

The greasiness, fragance and crustness of pork marrow and ribs, cooked in slightly sour broth base, added with hot chilly sauce is a fantastic option in the cold days

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Ingredients

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Preparation

  • Morning glory 100.0 g
  • Chinese Cabbage 100.0 g
  • Stalks elephant ear slide 50.0 g
  • Tomato cut wedges 80.0 g
  • Fresh noodle 300.0 g

Hotot stock preparation

The greasiness, fragance and crustness of pork marrow and ribs, cooked in slightly sour broth base, added with hot chilly sauce is a fantastic option in the cold days

...

Preparation

  1. Preparation

    • Arrange all vegetables -morning glory, chinese cabbage, stalks elephant ear and tomato in the basket.
    • Arrange fresh noodle and mix herb on the side.

  2. Hotot stock preparation

    • Heat pot and stir-fry shallot until fragrance. Add water and green duperreanum. When boiling, use the ladle to remove the green duppereanum, add Knorr Pork Broth Base, pork rip, taro, corn.
    • Season with Knorr Meaty Granules, fish sauce, sugar or Knorr Lime Powder if needed. Keep boiling with low fireuntil pork rip soften.

  3. Serve

    • Serve with fresh noodle, mix vegetables and herb.
    • Dip with fish sauce and big chilli.