Pork tenderloin 125 grams, peony flowers 1, lettuce 1, 750 ml of soup, carrots 50 grams of onion salt, pepper vegetable oil each moderate.

The peony flowers, take the petals, cut into small strips;

Pork tenderloin washed, cut into thin slices, placed in a clean bowl, add starch, refined salt; lettuce washed, sliced; carrots peeled, cleaned, sliced into thin slices; onion peeled, cleaned, cut into pieces.

The pot of vegetable oil is hot, into the lettuce slices, carrot slices and onion end stir-fry, put people in the soup, paeonia flower strip boil, into the pork tenderloin slices boiled, add salt, pepper to adjust the taste, load the soup bowl that is complete.

Main ingredient: pork tenderloin (200 grams)

Accessories: spinach (25 grams) yucca slices (10 grams) walnuts (50 grams) seaweed (dry) (5 grams) starch (fava beans) (20 grams)

Seasonings: green onion (3 grams) ginger (5 grams) salt (5 grams) yellow wine (10 grams) monosodium glutamate (1 gram) parsley (10 grams)?

1. remove the sinews of the meat, sliced into 0.5 cm thick, 6 cm long large, flat on the board;

2. dry starch pressed fine, wrapped in gauze, in the meat on both sides of the side of the shaking side whacking the side of the rolling, whacking and rolling to the meat is as thin as paper, cut into 3 cm large quadrangular slice;

3. put the meat into the pot of boiling water blanch, and immediately fished out;

4. And then bleach twice in cool water, soak in water for 3 minutes and drain;

5. split the green onion, and cilantro are cut into 1-cm-long segments;

6. walnuts blanched with water, peeled and sliced, and soaked in water;

7. hairy yucca slices cut into 2.5-cm-long slices;

8. chicken broth into the saucepan, boil over medium heat, and then put down the slices of loin, yucca slices, scallions, and slices of pork.

8. Boil chicken broth in the soup pot over medium heat, put the slices of loin of pork, slices of yucca, green onion, ginger, refined salt, cook yellow wine, skim off the floating foam, add monosodium glutamate (MSG) and put walnut kernel, seaweed and cilantro in a big bowl.

Tips

1. meat processing, pay attention to maintain the integrity of the shape, the thinner the better, shining transparent;

2. this dish for the soup dishes, the requirements of out of the pot after the pure pure and transparent, fresh and delicious;

3. family system, do not have to clear soup. Chicken cold water in the pot, high fire boil, skimming foam, switch to medium heat, so that the soup to maintain a small open or half-open state, can not drum big bubbles. The color of the soup is clear and mellow. If the hot water in the pot, the chicken skin quickly contracted, the internal blood contained in the blood can not be quickly disseminated, and the soup rolled, it will be the soup muddy, into the soup color is not clear, and with the smell of blood.

Yam 150 grams, 100 grams of pork tenderloin, scallions, ginger, yellow wine, salt, monosodium glutamate, broth, salad oil, each appropriate amount

Practice

Edit

1, pork tenderloin cut into slices, put in a bowl, add yellow wine, scallions, ginger, and the appropriate amount of water mix well. Yam washed and boiled, cut hobnail pieces.

2, pot on the fire, add broth, boil and pour into the pork tenderloin and soak the pork tenderloin of water, boil, to be after the foam floats, skimming foam; add yam, salt, monosodium glutamate, start dripping salad oil, poured into the bowl of soup into the?

1, the yam cooked in the soup, so that the ingredients mature time consistent.

2, pork tenderloin cooked until browned can, should not be cooked for a long time.?