Hello everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, No Soup Stock Needed Chinese Cabbage Pot au Feu. It is one of my favorites recipe For mine, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients needed to make No Soup Stock Needed Chinese Cabbage Pot au Feu:

1. It’s 100 of to 150 grams, thinly sliced Salt pork -(or you can use bacon instead!)
2. You need 1 of Onion
3. It’s 1 head of worth Broccoli (divided into florets)
4. You need 1 of (to taste), as much as you can pack into the pot Chinese or regular cabbage
5. It’s 1 of Your favorite vegetable like celery, carrots, turnips or leek
6. You need 1 of Salt
7. Prepare 1 of clove, crushed Garlic
8. It’s 3 of to 4 Whole peppercorns
9. Prepare 2 of ladles full or enough partially cover the vegetables Sake or water (or white wine)

Step to make No Soup Stock Needed Chinese Cabbage Pot au Feu:

1. For an easy way to make salt pork by just salting pork and resting it in the refrigerator, see.
2. Slice or julienne the salt pork so it absorbs flavors easily. If you are using sliced bacon, use as-i Roughly chop up any vegetables like carrots that dont cook through easily.
3. Pack a cassrole pot or a thick-sided stainless steel pot with vegetable Sprinkle with chopped garlic, peppercorns and a little salt.
4. Cover the vegetables with the bacon or salt pork as if forming a lid. Add the sake or water to finish. Start heating the pot.
5. ※You just need a little sake or water, enough to come halfway up the vegetable This is because if you cook this dish using the juices that are exuded by the vegetables, the resulting soup will be very rich!
6. Cover the pot with a lid and start cooking over medium heat. When it comes to a boil, turn the heat down to low and simmer for about 10 minute If it looks like the pot may boil over, slide the lid over a little so the pot is just partially covered.
7. After simmering for 10 minutes and once the vegetables have become tender, turn off the heat. Keep the lid on and cover the pot with a bath towel or a sweater or something to keep the heat in.
8. Let the soup keep cooking slowly with residual heat. In about 3 hours, when the pot has cooled down quite a bit, its done. By cooling it very slowly, the umami in the soup will become concentrated!
9. Heat the soup up just before eating. Taste, and season with salt. The umami is really concentrated in this If you start making this before going out, or the night before, it works out well. ♪
10. If you add soup stock cubes or granules to this the whole soup tastes like the soup stock so you get bored of it, and you cant taste the real flavors of the meat and vegetable So soup stock is not added.

So that’s going to wrap it up with this special food No Soup Stock Needed Chinese Cabbage Pot au Feu. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!