Rice Paper Plant Pork Trotter Peanut Soup
A traditional Chinese medicinal soup slow-stewed with pig's trotters, peanuts, and herbs including rice paper pith (tongcao), astragalus root (huangqi), and angelica root (danggui).
Ingredients
tea bag pouch
1
rice paper plant (Tetrapanax papyrifer)
5 fen
astragalus root (placed in tea bag pouch)
3 qian
Chinese angelica root (placed in tea bag pouch)
1 slices
safflower
1 tsp
pork trotters (washed, blanched in boiling water to remove blood, then rinsed in cold water)
300 g
peanuts (soaked in salt water until soft)
30 g
rice wine
30 ml
ginger slices
3 slices
water
2000 ml
Thai basil (for garnish)
1 slices
salt (for salt water and final seasoning)
Instructions
1
Step 1
Prepare a 1% salt water solution in a bowl by mixing water and salt, and set aside.
2
Step 2
Wash all ingredients. Take a tea bag pouch, place the astragalus and Chinese angelica inside, tie it up, and set aside.
3
Step 3
Soak the peanuts in the salt water from Step 1 until softened.
4
Step 4
Wash the pork trotters, then blanch them in boiling water to remove blood. Lift them out and rinse under cold running water until clean.
5
Step 5
In a stockpot, combine the water, ginger slices, pork trotters from Step 4, peanuts from Step 3, the tea bag pouch from Step 2, and the rice paper plant. Bring to a boil over high heat, then reduce to low heat and simmer gently until the pork trotters and peanuts are completely tender and falling apart, and the rice paper plant turns translucent.
6
Step 6
Add the safflower and rice wine to the pot from Step 5. Stir well and bring back to a boil, then ladle into serving bowls.
7
Step 7
Garnish each bowl with Thai basil. Season with salt to taste when serving.
