Comments on: Pressure Cooker Pork Shank Carrots Soup 青紅蘿蔔豬腱湯

By: Jeanie

Jeanie — Mon, 19 Dec 2022 14:26:59 +0000

Delicious!!!!!!!!!!!! That is all I have to say 🙂

By: Clifford @ FB

Clifford @ FB — Sun, 24 Jul 2022 21:21:27 +0000

The wife has had the sniffles so I made some of Amy+Jacky’s pork shank and carrots soup for her and took it into work for her it was a hit with everyone

By: BrenS

BrenS — Mon, 30 May 2022 02:42:20 +0000

Absolutely delish! Really hit home. I tweaked it a little as I couldn’t find mandarin peel and went without it. Used wintermelon instead and added corn cobs and it was the best!

By: Ldubs

Ldubs — Wed, 10 Mar 2021 19:24:07 +0000

In reply to Phillip. Wintermelon, chayote are some other options.

By: Tina

Tina — Thu, 19 Mar 2020 17:03:12 +0000

Hi Amy and Jacky! I’ve read a few of your Chinese soup recipes and realized you always say to add salt AFTER the pressure cooking. Is there a reason the salt can’t go in with the rest of the ingredients? Wouldn’t putting in the salt with the rest of the ingredients make the broth and meat more flavorful? Thanks!

By: Amy + Jacky

Amy + Jacky — Tue, 10 Mar 2020 05:06:03 +0000

In reply to Dave.

Hi Dave,

Happy to hear you figured it out before I can answer and thank you for bringing this up 🙂

Let me add the saute step into the recipe to avoid confusion.

Please take care
Jacky

By: Dave

Dave — Mon, 02 Mar 2020 18:21:45 +0000

On step 4, where it says “Seasoning: Carefully open the lid and heat up the pressure cooker to bring the soup back to a full boil. Let the soup boil for an extra 20 – 30 minutes to add body & thickness to the soup.”

I’m a little confused with “Let the soup boil for an extra 20 – 30 minutes to add body & thickness to the soup.” Do you switch the Instant Pot on “Saute” mode, or is there another mode you’re supposed to switch to? I’m under the impression I’m not supposed to leave it on pressure cooker mode with the lid open. Can you clarify?

EDIT: Ah. I should read the previous comments before posting. Saute button it is 🙂

By: Amy + Jacky

Amy + Jacky — Sun, 29 Dec 2019 02:15:05 +0000

In reply to Melissa DelBeato.

Hi Melissa,

So happy to hear that 🙂
Thank you so much!

Merry Christmas & Happy New Year
Jacky

By: Melissa DelBeato

Melissa DelBeato — Fri, 27 Dec 2019 20:21:18 +0000

This is one of my favorite recipes on this site. It’s so simple and so delicious. I use pork shoulder (easier to find) and I cut off the excess skin and fat. The green radishes are not to be missed. 😋

By: Phillip

Phillip — Sat, 10 Aug 2019 17:18:02 +0000

Living in the middle of “fly-over” Nebraska, I need to ask for a suggestion for a substitute for “green radish”. The closest thing that I have seen in these parts is daikon?