A friend's mother in Guangdong likes making old fire soup very much. After listening to my aunt's story, she is very particular about stewing lean meat and water, and even I, a gourmet, feel sorry for myself.
meat
The first is the choice of pork. Aunt is very particular about the choice of pork. She must buy the local black-haired pig. Black-haired pigs have tender meat, delicate taste and rich meat flavor. The taste of white-haired pigs is poor, and picky eaters will think that white-haired pigs are a little fishy and not suitable for soup.
water
Secondly, the choice of water must be mountain spring water with excellent water quality. Aunt said that mountain spring water has less impurities and sweet taste, and it is perfect for stewing lean meat water. A friend said that as long as her mother said to stew lean meat water tomorrow, she and her husband would consciously get up early to pick up mountain spring water and make soup for their aunt.
Dried orange peel
Finally, the choice of dried tangerine peel, aunt said that the older the dried tangerine peel, the more fragrant it is. It is best to use dried tangerine peel for more than 5 years, and the stew tastes good. Aunt also said that there should not be more dried tangerine peel, and only a small piece should be put in the cup to increase the taste of the soup and make the stew have a faint taste of dried tangerine peel.
Having said that, let's follow the footsteps of corn and see how thin water is tempered!
Prepare lean meat, ginger, dried tangerine peel, salt and other raw materials.
The production process is 1. Cut some ginger slices and dried tangerine peel, and a cup of ginger and a strip of dried tangerine peel is enough.
As I said before, not too much dried tangerine peel, just a little. Too much dried tangerine peel will make the soup bitter and astringent. My tangerine peel has only been stored for four years, but it still can't meet my aunt's minimum standards.
2. Remove fascia and fat from black pork, lean meat and lean meat water, that is to say, it must be pure lean meat, and then smash it with the back of a knife.
To make this soup, you should use fresh, freshly bought lean meat. Frozen or overnight meat is not fresh and tastes bad.
3. Then, put the lean meat in the stew, and put a piece of ginger and dried tangerine peel.
I didn't have time to buy meat when I went to bed in the morning, and there was not much good lean meat left, so this time there was less lean meat.
4. Then pour in a proper amount of mountain spring water, eight minutes full, and then cover and soak for 2 hours. Soaking can make gravy penetrate into the soup and make the soup more delicious.
There is no mountain spring water, so you can use barreled mountain spring water or pure water. Try not to use tap water, which smells like disinfectant and is not good for stewing soup.
5. Finally, put it in a steamer, bring it to a boil and simmer for 3 hours.
There are still seats on the ship. In order not to waste natural gas, prepare a large cup of tremella and red dates and stew them with lean meat water every time.
6, the soup is light, the soup is delicious and the lean meat is stewed. Too much seasoning will cover up the delicious soup, so just add a little salt to taste it.
Lean meat water is sweet. If you give it to a baby about 1 year old, you don't need to add any seasoning or salt at all. Just go straight to the dregs and have soup.
7. finally, look at tremella. After three hours of stewing, the colloid of tremella has been completely stewed out. The soup is rich and sweet, and tastes better after cooling!
Corn after dinner summary:
Choice: lean meat can't be frozen or overnight. You should stew fresh and sweet soup with fresh lean meat.
Soaking: After the lean meat is mashed, soak it in mountain spring water first, and then stew it after the juice of the meat bubbles out.
Stew: Stew the soup in water for at least two hours.
Food: add salt to taste when eating; This soup is generally available to everyone!