Production steps 1: put the melted lard into the pot, when the pot is heated to 40%, add the whole piece of ginger and onion, stir-fry to taste, add fresh soup, Liaoshen, refined salt (3g), cooking wine, chicken essence (3g) and pepper powder, simmer for taste, and take out the ginger and onion. Wash papaya, cut it into two halves 10, dig out the pulp one by one, put it in a blender, filter the juice, and trim it into an oval shape. Put Liaoshen into papaya one by one, steam papaya in a cage, take it out and put it into a long glass bowl one by one. 2. Put papaya juice into the pot, add the remaining refined salt and chicken essence to boil, add wet starch, hook it into thin juice, pour it on Liaoshen, then put the melted chicken oil into the pot, heat it to 60%, pour it on Liaoshen and sprinkle with chopped green onion.
The key to the production of Liaoshen is to cook it thoroughly, wash it with sand and simmer it with slow fire. Choose papaya that is not too big and steam it until it becomes soft. Too much refined salt should not be added to melon juice, so it is better to highlight the original flavor.
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Select ingredients and containers. Don't think that everything can be stewed together. If medicinal materials are added, it is best to check the pharmacological action and the interaction of yin and yang in advance, otherwise it will really become a pot of toxic soup, and all the accumulated ingredients that need to be boiled in the whole pot should be counted. The ratio of container to water. 2. handle all kinds of ingredients. Dry goods should be delivered in advance, and ingredients of meat and animal products need to be cooked in advance, such as fresh meat. And treat them until they can't see blood when they start cooking soup. 3. Find out the order. Boil the water before you start cooking the ingredients. In general, you don't need to order them. At this time, you should also add ginger slices and shochu that have been deodorized. If there is a big difference between the soft and hard ingredients, you can add them as appropriate, for example, melon, carrot, tofu and so on. And can be added after the taste of the broth comes out. 4 control the heat. You need to control the heat yourself. When the water boils after adding ingredients, it is necessary to turn off the fire, which will destroy the nutrition of ingredients and waste a lot of soup with steam. If you need to give Tonga some seasonings such as onion and salt, you'd better add them a few minutes before turning off the fire. In particular, most people put salt in the soup, which will destroy the meat quality and make the soup black prematurely.