Brisket Bone Chinese Yam Soup

Do you like soup?

I believe the Chinese do because soup is always one of the dishes served at a banquet or at reunion dinners.

I remember my mom used to prepare soup very often because she had to work so she just use the slow cooker to make it and when my sister and I got home after school, we would serve ourselves to lunch. We had beef soup very often that it is almost the only soup I remember drinking during my childhood days.

However, in my own household, we do not cook beef very often so I only make either chicken or pork soup.

THIS WEEK'S SPECIAL:

Brisket bone (pork) Chinese yam soup

Ingredients: Brisket bones (300-400g), Chinese yam (30cm), tomato (1 large), yellow onion (1 large), carrots (1), leek, ginger (1), garlic (1 clove), salt (to taste), water (700ml) and Chinese parsley for garnish.

1. Parboil the brisket bones for about 2 minutes.

2. Boil the water in a pot.

3. Meanwhile, prepare and cut all the other ingredients.

4. When the water starts to boil, add all other ingredients into the pot.

5. Let it boil for a few minutes and then turn to low heat and simmer for 2.5 to 3 hours.

6. Serve while the soup is hot. Garnish with Chinese Parsley.

Hope you like it!

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