Pork Spare-ribs Turnip Soup

One trick to make good soup is to blanch the pork for 5-10 minutes and skim off fat and foam forming on the top.

300 g Pork spareribs angiesrecipes 300 g Turnips 3 slice Ginger root, shredded 1 tsp Jiafan rice wine

3 cup Water (more if needed) 3/4 tsp Salt, or to taste Pinch of white pepper powder 1 tbsp Scallion, chopped (optional)

1. Wash and chop up pork spareribs into inch pieces. Blanch in boiling water and rinse in cold water. Peel turnip, wash and cut at an angle into smaller chunks.
   
   
   
   
2. Place pork spareribs, shredded ginger and rice wine in the cooking pot of an electric pressure cooker. Pour in water and lock lid in place. Select the program for meat or use it according to manufacturer's directions. The pressure cooker must never be filled more than 2/3 full, the unused space is needed to produce pressure.
   
   
3. After cooking, the cooker automatically enters the "keep warm" status. Do not open the pressure cooker until the internal pressure has been reduced. Transfer the pork with soup in a large pot. Add in turnip chunks. Set the pot on medium heat and cook for about 20 minutes. Season the soup with the salt and pepper. Garnish with chopped scallions if desired.