Taste: spicy technology: pot roast spicy pickled mustard tuber shredded pork soup. Material: pork (lean)100g.
Accessories: 50g mustard tuber, 5g auricularia auricula (water hair).
Seasoning: 3 grams of salt, 3 grams of Chili oil, 5 grams of lard (refined), 2 grams of monosodium glutamate, cooking wine 10 grams to teach you to make spicy pickled mustard tuber shredded pork soup. How to make shredded pork soup with spicy mustard tuber to taste good? 1. Clean lean meat and cut it into 3 cm long sections.
2. Soak the auricularia auricula in water and wash it.
3. Wash the mustard tuber and cut it into filaments.
4. Put a soup bowl filled with water in the pot, add black fungus, bring to a boil over high fire, add shredded pork, cooking wine and refined salt, cook for 2 minutes, add shredded mustard, and bring to a boil to cease fire. Put it in a soup bowl, add spicy oil and monosodium glutamate, and serve.
Pie-food phase grams:
Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together.
People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.
Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.