White Radish Salted Pork Bone Soup

Ingredients

• white radish 1 (800g)
• corn 1 ear
• salted pork bones 600g
• dried tangerine peel 2 pieces
• old ginger 1 small piece
• water 1.2L (for pressure cooker)

Instructions

1. 1

   Rub the pork bones with coarse salt and marinate for at least 4 hours, or overnight if time permits. Rinse with water, blanch in warm water, then rinse again.

2. 2

   Wash the white radish, peel, and cut into chunks. Wash the corn and cut into pieces.

3. 3

   Wash the dried tangerine peel, soak until soft, scrape off the white pith, and reserve the soaking water. Wash the ginger and smash it.

4. 4

   In a pressure cooker, add oil and sauté the ginger slices until fragrant. Add the white radish and stir-fry briefly. Then add the salted pork bones, corn, dried tangerine peel, and the reserved soaking water. Add water and bring to a boil over high heat. For pressure cooker: Bring to high pressure (second pressure line), then reduce to low heat and cook for 10 minutes. Turn off heat, release pressure naturally, then open lid and boil over high heat for 10 minutes. For regular pot: Bring to a boil over high heat, then reduce to low heat and simmer for 1 hour.