Soup No.5

Elaboració

1. 01
   Pas 1Blanch the meat12m 30s

   Blanch the meat by placing it in a pot of boiling water along with the ginger and vinegar for 10-15 minutes.

   Ox bat and ballsgingebre1 ud de 3 udvinagre
2. 02
   Pas 2Rinse the meat

   Rinse off any impurities.

   Ox bat and balls
3. 03
   Pas 3Pressure cook the broth40 min

   Place the meat in a pressure cooker, setting aside the balls, and cook for another 35-45 minutes or until tender, along with the water, the broth ginger (1 thumb), red onion (1), garlic bulb, leeks (2 stalks), and bay leaves (6 and 3) to make the broth.

   Ox bat and ballsaiguagingebre1 ud de 3 udceba vermella1 ud de 2 udallporro2 ud de 3 udfulla de llorer9 ud de 9 ud
4. 04
   Pas 4Remove and slice meat

   Remove the meat, slice it into bite-sized chunks and set aside.

   Ox bat and balls
5. 05
   Pas 5Sauté the aromatics

   Sauté the onions, garlic, leeks and ginger in annatto oil until soft, then add back the meat. Ginger 1 thumb, red onion 1, leek 1 stalk.

   Annatto oilceba vermella1 ud de 2 udallporro1 ud de 3 udgingebre1 ud de 3 udOx bat and balls
6. 06
   Pas 6Add chilies and seasonings

   Add the chilies, sibot, sugar, salt, radishes and lemongrass.

   bitxoSibotsucre morèsalraveherba llimona
7. 07
   Pas 7Simmer and thicken soup30 min

   Fill the pot with the reserved broth and simmer for 30 minutes, then add fish sauce, salt, pepper and cornstarch slurry, and mix well until thickened.

   salsa de peixsalpebre negremaicena
8. 08
   Pas 8Serve and enjoy

   Serve and enjoy!