1, you can buy the processed pork belly, slightly process it, and cut the pork belly into strips for later use.
2. Soak the yuba in warm water in advance.
3. Prepare other side dishes: slice mushrooms and spring bamboo shoots, and cut lettuce into small strips.
4. Put the pork belly into the casserole, pour in the right amount of water, onion, ginger and garlic, and add a little pepper.
After the fire boils the pot cover, turn to low heat and continue stewing. After about ten minutes, pour in yuba, mushrooms and bamboo shoots.
When the fire boils, turn to low heat and stew. When the soup turns milky white, add lettuce and cook until the lettuce is cooked.
Sprinkle more white pepper and some salt to taste. When the fire is stirred, you can turn it off. Just sprinkle some chopped green onion before serving.
Pork tripe 300g lotus seed100g cooking wine 2 cups covered with ginger slices 2 pieces of salted chicken essence and chopped green onion.
Wash the pork belly, blanch it with boiling water and cut it into small pieces two fingers wide.
Put pork tripe, lotus seeds and ginger slices into a pot and add water.
After the soup is boiled, add 2 cups of cooking wine, and continue to stew with low fire, instead of high fire (if a braised pot is used, put the inner pot into the outer pot and cover it with 10 minute).
1 hour or so, after the pork belly is cooked, add salt and chicken essence and sprinkle with chopped green onion.
Matters needing attention
1, pork tripe soup takes a long time to boil, so it is recommended to use a braised pot to save gas.
2. Ginger and cooking wine are essential, which can remove the taste of pork belly and make the soup delicious.
3. It is best to choose fresh lotus seeds. If the lotus seeds are dry, they should be fully foamed before use.
Pork tripe 1, Euryale ferox 30g, lotus seed 30g, jujube 10.
Turn the pork belly over and wash it, put it in the pot, add water, boil it, take it out, take it out and drain it, and scrape it gently with a knife.
Wash Euryale Euryales and Jujube (remove the core), soak lotus seeds (remove the core) in clear water 1 hour, pick them up and put them in the pig's belly.
Put the pork belly into the pot, add appropriate amount of water, boil it with strong fire, and stew it for 2 hours to taste.
Pork tripe150g, sesame oil and alkali ash10g, cooked lard 30g, monosodium glutamate 2g, refined salt 3g and onion 5g.
Pork belly is kneaded with alkali ash and sesame oil for 5 minutes, then washed with clear water for 3-4 times, put in a boiling water pot for half an hour after washing, and then taken out and rinsed with clear water.
Cut the washed pork belly into pieces 3 cm long and 3 cm thick. Wash the onion and cut into sections. Wash ginger and pat evenly for use.
Put the pot on a big fire, pour in lard and heat it. Stir-fry the onion and ginger first, then stir-fry the belly slices and add salt. Then put the fried slices into a casserole or casserole, add enough water, simmer with medium fire until the pork belly is rotten, and add monosodium glutamate to eat.
Pork tripe 1, chamomile 1, Astragalus membranaceus 1, ginger pieces, proper amount of seasoning, 750g of soup.
Scrape the dirt off the pork belly first, then turn it out, put your hand into your stomach, dry it in a wok and heat it at the same time. After reaching a certain degree of heat, put the pork belly directly into the pot and knead it. Don't miss every part, or knead it with flour and salad oil twice.
After that, put it in boiling water soup for 3 minutes, scoop it up and soak it in cold water, remove the white film and cut it into large pieces.
Put all the ingredients and belly slices into the pot, add the soup to boil, and simmer for about 1 to 1.5 hours.