Afang soup is a popular spicy and aromatic Chinese dish originating from Hunan province. It features tender slices of pork and bamboo shoots in a rich, reddish-brown broth seasoned with fermented black beans and chili peppers.
Recipe for Afang Soup
Ingredients:
- 500 grams fatty pork belly, cut into small cubes
- 1 large afang (tenderstem broccoli) or celery stalks, cut into bite-sized pieces
- 200 grams bamboo shoots, sliced
- 3 cloves garlic, minced
- 6 slices ginger, minced
- 4 dried red chilies, soaked in water for about 15 minutes and then chopped
- 1 tablespoon fermented black beans (douchi), mashed
- 2 tablespoons soy sauce
- 2 tablespoons cooking oil
- Salt to taste
- Sesame oil a few drops
Steps:
- Prepare Ingredients: Chop the pork belly, afang, bamboo shoots, garlic, and ginger. Soak the dried red chilies in water for about 15 minutes until softened.
- Cooking Oil and Seasonings: Heat the cooking oil in a large pot over medium heat. Add the minced garlic and ginger, stir-fry for about 30 seconds until fragrant but not browned.
- Add Pork: Add the pork belly cubes to the pot. Stir-fry for about 5 minutes or until slightly golden on all sides.
- Fermented Black Beans: Add the mashed fermented black beans and continue cooking for another minute.
- Broth and Seasoning: Pour in enough water (about 2 cups) to cover the pork. Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Vegetables: Add the afang or celery stalks and bamboo shoots. Stir well and continue cooking until the vegetables are tender but still crisp.
- Chilies and Soy Sauce: Add the chopped dried red chilies and soy sauce. Taste and adjust seasoning with salt if necessary.
- Final Touches: Drizzle a few drops of sesame oil for added fragrance and serve hot.
Enjoy your hearty Afang soup, perfect for warming up on cold days!
Prompt
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