Choi Gon Tong - 菜干汤

[@CiaElia]

Thank you ❤,, i try this today

[@lisaeu7017]

My favourite soup. I made this today. Turns out great! thanks for sharing.

[@Pauline_cheong]

love love this soup... thanks

[@kitchua5351]

谢谢，第一次看怎么煮干菜汤。

[@starrylici0us]

Interesting! Nv seen this receipe before. Thanks again for posting 😍

[@cokohkitchen562]

Hui you're welcome. Thank you for watching!

[@prettycatmint4514]

Oh you're from Singapore......subscribed.

[@quanchan6109]

此人不懂煮菜乾湯，還敢放上网，各位要保留菜乾頭，宝貴在于菜頭，不用食它，現在很多人為賺錢，識少少扮代表，勿誤導，很多老前輩，保湯高手，只是不懂放上網，後生識上網，但乱指一通。

[@wangwong2851]

Good! Thanks for the tip on how to "depressurize".
I am always so afraid on this part of the cooking....

[@cokohkitchen562]

Wang Wong, seemed like many people are afraid of this. If you can overcome this, the pressure cooker is really one of the best thing to have in a kitchen.

[@quanchan6109]

再看下去，红枣要去核，她不懂，有核是燥火，既然煮菜乾，意在清热，但又要放燥火物，趕鬼出，又趕鬼入，不知所謂，現在的後生 ！唉！！！

[@yunyiengtiong6957]

choi gon soak for 6hours or more will the choi gon become tasteless ?

[@cokohkitchen562]

yunyieng Tiong surprisingly no! The vegetable needs time to rehydrate. Or it would be tough and impossible to chew

[@kellykwan5811]

Shouldve skimmed the fat from the protein stock
Soooo greasy

[@peiqingshi7161]

dq

[@fayecheah8141]

Can soak overnight?