Step 1: Wash the pork bone with water 3-4 times, remove the blood clots and soak them in water for 1-2 hours.
Step 2: Soak dried mushrooms and kombu in water for 2 hours.
Step 3: Blanch the Chinese cabbage with boiling water until half-cooked, pick up and drain the water, set aside.
Step 4: Add pork bone and 3 pieces of ginger slices. Blanch the pork bone until its surface changes color and then wash the impurities with clean water.
Step 5: Add 1000ml of water, water soaked in mushroom and kombu, pork bone, onion, mushroom, kombu, ginger, garlic, green onion. Simmer over medium-low heat for 1-1.5 hours until the pork bone are tender.
Step 6: Cut the potatoes into large pieces.
Step 7: Mix all the marinade, then mix well with Chinese cabbage.
Step 8: Stew the pork bone until tender, then remove the green onion and ginger slices.
Step 9: Add potatoes, marinated Chinese cabbage and half of the marinade to simmer for 30 minutes until the potatoes become soft. (*Marinade can be added according to personal preference)
