Pigtail Black Bean Soup
The ubiquitous Pigtail Black Bean Soup. This soup is as Chinese as any soup could be. Every time I think of this soup, I am reminded of Brad Pitt. The names of the ingredients have elements of his name which seemed quite unfortunate really.
Don’t get me wrong, I love his portrayal of characters in his movies. Just that with his name as iconic as that, it seem to rhyme with the name of the soup.
Anyway, I heard this soup makes your black hair blacker and shiny. Not sure if it is true or not. I guess it doesn’t really matter as long as it is a good bowl of soup with delicious pigtails.
I bought 4 pigtails for this soup, so the flavour sure to be power. Plus I added a cuttlefish to boost the flavour as well, so no excuse for it to not taste great. A very easy recipe especially with the thermal cooker.
4 Pigtails (chopped)
1 bowl of Black Beans (pre-soaked overnight)
5 large Red Dates
Half piece of Dried Cuttlefish
1 tsp Sea Salt
1. Boil a kettle of water. Place the pigtail (frozen) into the pot. Dump in the pre-soaked black beans. Add the wolfberries, red dates and cuttlefish. Finish off with a tsp of salt.
2. Once water is boiled, add into the pot. Turn fire to high and boil for at least 20 minutes. Then place the pot into the thermal cooker to simmer for at least 12 hours. Re-boil it tonight. The soup sure nice one.