四川菜汤 Sze chuan Veg soup
is a childhood dish ’ ‘ to me cos other ppl cook one is not the same😁
Till now, whenever I told her I’m visiting, she will ask me what I would like to eat? Follow by ‘要不要喝四川菜汤’ in Teochew？I like to drench my rice with the sour salty soup 😋 since young and I still do that now 😆
Here is the simple recipe she taught me:
•1pc of Sze chuan veg
( she ask don’t soak or rinse it till no flavor😆, just rinse once or twice will do and slice)
•400g soft bone/pork ribs ( blanched)
•3 cloves garlic ( removed skin and lightly pressed)
•1 tomato (cut into wedges)
•1pc of salted sour plum (咸水梅）
•1 box of tofu ( cut in cube)
•Around 1.5L water
•1-2 tsp oil
1. Heat up oil in pot, stir fry garlic till fragrant before adding in water to boil.
2. Add in the pork ribs and Sze chuan veg to boil for around 30-45min till meat is soft.
3. Add in the salted sour plum, tomato and tofu & boil for another 5-8min and done. Ready to serve with a bowl of 🍚
Note: No salt need cos the the salted sour plum and Sze chuan veg already make the soup salty enough. If wan less salty, can rinsed the Sze veg a few more times or remove the salted sour plum after 5min of boiling.