Pidon
Frozen fruit juice without frozen caking can be used directly. If it is frozen and caked, it needs to be chopped before use.
material
2 pieces of stock, 40 grams of watercress powder and 3000㏄ water.
working methods
1. Take a soup pot, add water to boil it, and then put it in the stock to cook.
2. Add about 150~200㏄ (by weight) water into the bean paste powder, add it into the pot by the method of 1, stir it evenly, then boil it, turn off the fire, cool it and put it in the refrigerator for caking.
Crystal jelly
material
Wild boar skin, star anise, cinnamon, ginger slices
working methods
1. Wash and cook pigskin 10 minutes, and take out supercooled water.
2. Scrape off the fat on the back of pigskin with a sharp knife. Be sure to scrape it clean, leaving only light brown pigskin, which looks transparent.
3. Put the pigskin into a deep bucket, add salt and rub the front of the pigskin until the pores of the pigskin expand.
4. Shred the pigskin, put it into the pot, add 3 times of purified water, and cook for 60 minutes on medium fire. Do not turn off the fire. Take out the pigskin, put it into a blender, add the original soup to break it, then pour it back into the pot, continue to cook for 40 minutes on low fire, and turn off the fire when the soup is white and sticky.
5. Sieve the thick soup, filter out pigskin and spice impurities, and naturally cool.
6, naturally cooled soup as for the refrigerator for more than 6 hours, you can slice it and mix it with Jiang Mo Sanhe oil to eat.
Features: smooth rib track, melting at the entrance; Chopsticks are picked up and tossed for a long time.
Peanut jelly
material
Pigskin, peanuts, pepper, star anise, cinnamon, onion, ginger, dried pepper, pepper, salt.
working methods
1, wash the pigskin, put cold water in the pot, cook with strong fire until the pigskin can be easily penetrated with chopsticks, take out, scrape off the fat while it is hot and cut into thin strips.
2. Soak peanuts in clear water for more than 2 hours, and peel off the red color; Zanthoxylum bungeanum, star anise, cinnamon and dried chilli are put into the seasoning bag.
3. Put pork skin strips, peanuts, bread, onion and ginger into the pot together, add twice as much water, cook on high fire until half of the water is consumed, and continue to cook on medium heat.
4. Cook until the soup is thick, pick out the onion, ginger and seasoning package, add salt and pepper to taste, and then turn off the fire.
5. Put it in a fresh-keeping box while it is hot, thoroughly cool it and put it in the refrigerator for cold storage. Slice or divide into pieces when eating, preferably dipped in juice.
6, dipping sauce: vinegar, soy sauce, garlic, Chili oil, sesame oil, according to personal preferences.