Celery & Sichuan Pickled Mustard Soup

Tested Recipe Adapted from Hoe Yee’s Hawker Secret Recipes 4

Celery & Sichuan Pickled Mustard Soup


400g pig’s bone (cut into pieces)

300g Sichuan pickled mustard (sliced)

250g celery (sliced)

100g carrot (cut into pieces)

2.5 litres water

Preparation Instructions:

  1. Blanch the pig’s bone in the boiling water, dish out and drain.
  2. In a pot, put in pig’s bone, then add the rest of ingredients and water, bring to boil over high heat. Cover, reduce to low heat, and cook for 2 hours. Add seasoning, mix well. Serve hot.

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