Whitening and stomach-nourishing pork slice soup

Materials?

Pork tripe 1 (2 Liang per catty, about 600g)

3-5g of white pepper.

50 grams of coix seed (grab two at will)

20 lotus seeds

Half an iron stick yam.

6 red dates

A handful of medlar

How to make Chili pork tripe soup?

Step 1: Clean the mucus and inner membrane of the bought pork belly.

Tear off the grease and fascia, turn it over and wash it gently with salt and a little cooking wine, then wash it gently with raw powder and rinse it constantly. Wash the mucus several times and then rinse it thoroughly with water.

Step 2: put the washed pork belly into a pot with cold water, add cooking wine, ginger slices and onion segments, blanch, cut it out and rinse it off, and scrape off the white intima at the junction with the small intestine with a knife (this step is crucial, is pork belly soup delicious and tasteless? Cleaning is very important)

Step 3: Slice the washed pork belly for later use, and wash and cut the hob block with yam. Wash red dates, barley and lotus seeds for later use, and crush peppers with a knife.

Step 4: Heat the pan, pour in the right amount of oil, saute ginger slices and pepper, saute pork belly slices to dry the excess water, add the right amount of water (water should be added at one time, not in the middle), and cover the pan to boil. Remove the cover to remove floating foam. Pour it into the casserole of stew. Add coix seed, lotus seeds and red dates and simmer for 45 minutes, add yam and medlar, boil over high fire and simmer for 20 minutes.

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Yangwei decoction, white as milk, can you stew it?

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