It is carefully cooked from various delicious soups in South China, with tender and smooth taste and rich flavor.

raw material

500g of ribs, 50g of dictyophora indusiata, 50g of pork, 50g of ham skin, 50g of cabbage gall, 25g of Shaoxing wine, 20g of bamboo shoots100g, 20g of sesame oil, 0g of raw tendons100g, 50g of clear soup150g, chestnuts or lotus seeds/kloc-.

Material selection skills

Pork belly is pork belly, which is the meat on ribs. Choose a good pork belly, you can touch it with your hands, it feels a little sticky. There is no bloodshot on the meat, and the fat meat and lean meat are red and white, and the colors are bright. The best pork belly is near the tip of the pig's back buttock. The pork belly here has three layers of obvious pork belly, and the thickness of fat meat is equivalent to that of lean meat. The thickness of a whole piece of pork belly is about one inch.

manufacturing method

(1) Chop ribs and pork into 3 pieces, and cut cabbage gall into 7×2 (cm) strips.

(2) Stir-fry vegetables, put them in a crock with bamboo chips at the bottom, stir-fry bamboo shoots, mushrooms and straw mushrooms respectively, put them on vegetables, and add Dictyophora dictyophora, raw tendons and Nostoc flagelliforme. Stir-fry chestnuts or lotus seeds and pick them up.

(3) Stir-fry spareribs and pork with a little oil, splash Shao wine, add clear soup, salt, milk and ham skin, roll for 20 minutes and then pour into a plate.

(4) Cover and braise, boil and braise, add chestnuts after 15 minutes, braise for 10 minutes, take out, and remove ribs, pork and ham skins.

(5) Use 1 to buckle the bowl, put the stew in the middle, and put the other seven ingredients around the bowl in order.

(6) Put the cabbage gall into a bowl and pour in the original juice. When eating, steam 15 minutes and take it out. Pour the raw juice into the pot and add monosodium glutamate, thicken, sesame oil, pepper and tail oil.