Dried Salted Veggies with Roasted Pork Bones & Taufoo Soup - 干咸菜煲烧骨豆腐汤

Ingredients: (Serving 4-5 pax)

350+ gm            Dried Salted Veggies.
450 gm              Roasted Pork Bones with some meat (Flesh)
4-5 slices           Ginger.
1 pc                   Tomato - Cut into wedges.
3 pcs                 White Taufoo - Cut into cubes.
5 liters               Water.

Methods:

1.               Heat 5 liters of water in a pot.
2.               Cut salted veggies into required length, then, just soak for 2 mins, and
                  press off all access water. Put into the pot to boil.
3.               Just slightly wash the roasted bones and put to boil together with the ginger.
4.               Continue boiling for 10-15 mins. If water lessen, just add back.
5.               At this time you will see a layer of foam bubbling up. Just use a soup ladle
                   to scoop it away.

               
6.             Lower the heat, now can let the tomato wedges & taufoo cubes join in.
                Let it simmer for 1 1/2 to 2 hours.
7.             Time to test your taste. It should be exactly suit your flavours. Little sweet with
                a little saltish...
8.             Turn off heat & served hot.

Noted :

               There is no salt added b'cos the salted veggies are already saltish..