Pork Shoulder Soup with Fish Fillet

Pork Shoulder Soup with Fish Fillet (蹄膀炖鱼汤)

A soothing pork soup combined with the delicious flavor from fish fillet, great for cold winter nights.


Total Time: 1 hour

Cooking Steps

1. Get 1 pork shoulder, remove the bone, cut1lb of meat with both skin and meat.
    Cut into 1inch chunk, let most of the meat chunk have both skin and meat.
2. Boil half water in a medium size pot, add a pinch of salt to taste, add 1-2 chopped green onion, a few slices of ginger.
3. Add the pork chunk to the boiling water, boil for 5 minutes, remove foam from the soup, turn to medium low heat, boil for 30-40 minutes. If you prefer more tender softer pork, cook for another 20 minutes.
4. Get 2-3 fish fillets (Tilapia, for example. Avoid cod), heat a non sticky cooking pan with 1 table spoon of cooking vegetable oil, add the fish fillet to the pan, turn to medium heat, cover the pan, cook for 3  minutes, flip the fish, cover the pan, cook the other side for another 3 minutes. The fish fillet does not need to be fully cooked at this time.
5. Move the fish fillet to the pot with the pork soup. Boil the soup first, turn to medium low heat, cook for another 10 minutes. The flavor and fragrance of the pan fried fish fillet will blend with the pork soup beautifully.

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