Taste: slightly spicy technology: original stew
White pepper pot pork tripe soup. Ingredients: 500g pork tripe.
Seasoning: white pepper 15g, salt 10g, monosodium glutamate 5g, soy sauce 15g and white sesame 15g.
Teach you how to make white pepper pot pork tripe soup, and how to make white pepper pot pork tripe soup is delicious 1. Wash pork belly repeatedly with water;
2. Break about 15g of white pepper, put it into the pork belly, and leave a little water;
3. Then tie the head and tail of the pork belly tightly with thread, stew it for more than 1 hour (until the pork belly becomes soft), and add salt to taste.
4. In addition, the pork belly after the soup is cooked is crisp and soft, cut into strips and put on a plate, and then sprinkled with white sesame seeds and fresh soy sauce.
Tips-Health Tips:
1. It can be used to treat gastric and duodenal ulcers caused by stomach cold, heart cold pain, cold food, spitting and deficiency cold.
In fact, this soup is milky white after boiling, which is not only thick and warm, but also very delicious, and can be used as a home-cooked dish in winter.
The practice of cooking pork belly with sauerkraut introduces the cuisine and its function in detail: delicious porridge soup
Technology: combustion
Open-hearth sauerkraut pork tripe production materials: main ingredients: pork tripe 200g, sauerkraut 100g, mushroom slices 100g, and coriander.
Seasoning: onion, ginger, salt, chicken essence, carved wine and salad oil.
Teach you how to make pork belly with open-hearth sauerkraut. How to cook pork tripe with open-hearth sauerkraut is delicious. 1. Wash pork tripe and sauerkraut separately, blanch and slice for later use.
2. Heat an oil pan, stir-fry onion and ginger slices, add pork tripe slices, pickled cabbage slices, mushroom slices and clear water, cook for 1 hour, add salt, chicken essence and carved wine to taste, pour into an open hearth and sprinkle with coriander.
The key to cooking pork belly with sauerkraut is to burn the pork belly thoroughly.
The method of stewed pork belly with ginger Amomum villosum introduces the cuisine and its effect: emphysema recipe in detail.
Taste: salty. Technology: original stew.
Braised pork belly with ginger and Amomum villosum Production material: Ingredients: pork belly 350g.
Accessories: 3 grams of Amomum villosum, 5 grams of cinnamon and 30 grams of ginger.
Seasoning: salt 2g, monosodium glutamate 0g1g.
Teach you how to cook ginger, Amomum and pork belly stew. How to cook pork belly stewed with ginger and Amomum villosum? 1. Wash pork belly and cut into pieces;
2. Wash and slice ginger;
3. Wash Fructus Amomi and Cortex Cinnamomi for later use;
4. Put the four flavors together in a casserole, and add appropriate amount of water to stew;
5. When the pork belly is cooked, add salt and monosodium glutamate to taste.
Tips-Health Tips:
This product has the effect of warming and tonifying lung, spleen and kidney, and is suitable for emphysema patients with yang deficiency of lung, spleen and kidney.