Rose’s Kitchenette

Black Bean Soup With Ginko Nuts

Ingredients:

600g pig’s fore trotters

150g black beans

15 pieces gingko nuts

50g ginger, sliced

Seasoning:

2 tsp sesame oil

1 tsp salt

1/2 tsp chicken stock granules

1 cup rice wine

Method: 

1.  Cut  trotter into bite-sized pieces, wash and marinate with some salt for 15 minutes.  Blanch them in a pot of boiling water for 5 minutes.  Wash and drain.

2.  Stir-fry black beans till fragrant, add sliced ginger, pork trotter, gingko nuts and seasoning and stir well.  Add 5 bowls of water and boil for 1-2 hours till meat is tender.

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January 27th, 2007 Posted by rose | Soups | 2 comments