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Chrysanthemum petal soup in a clay pot
1 serving
Cut the prepared pork into thin slices and mix with soy sauce, salt and freshly ground pepper. Cut the sea cabbage into thin strips (not more than 5 mm). Peel and finely chop the ginger. Cut pickled cucumbers into small cubes. wash and dry the chrysate petals. Mix the meat with sea cabbage and ginger, put in a clay pot and pour 0. 5 liters of boiling water. Bring to a boil over a high heat, then reduce the heat and cook for 10 minutes, removing the foam. Add cucumbers and chrysanthemum petals at the end.
Cut the prepared pork into thin slices and mix with soy sauce, salt and freshly ground pepper. Cut the sea cabbage into thin strips (not more than 5 mm). Peel and finely chop the ginger. Cut pickled cucumbers into small cubes. wash and dry the chrysate petals. Mix the meat with sea cabbage and ginger, put in a clay pot and pour 0. 5 liters of boiling water. Bring to a boil over a high heat, then reduce the heat and cook for 10 minutes, removing the foam. Add cucumbers and chrysanthemum petals at the end.
pork - 150 g, ginger root to taste, chrysanthemum - 2-3 leaves, pickled cucumbers - 150 g, soy sauce - 1 tbsp. spoon, sea cabbage - 10 g, ground black pepper to taste, salt to taste
