raw materials: 1 apple, 1g lean pork, 3g almond, 1g medlar, 2 slices ginger, 1 shallot and a little salt.
Practice:
1. Wash lean meat and cut it into strips;
2. Wash the apple without peeling it, cut it into large pieces and remove the core;
3. Wash almond and medlar for later use;
4. Shred ginger and cut onion into small pieces;
5. Boil water in the pot, then blanch the lean meat;
6. Take out the blanched lean meat and wash away the floating foam;
7. Put the lean meat into the soup pot;
8. Add other ingredients except salt;
9. add 1L of water, bring to a boil over high heat, turn to low heat for about 1 hour, and add a little salt to taste after turning off the heat.
Note:
1. I use south almonds, and this soup can also be stewed with south and north almonds;
2. blanching lean meat in advance can make the soup clearer and sweeter;
3. After turning off the fire, add salt according to your own taste. Don't add too much at a time, which will affect the sweet taste of the soup.
Cuisine: Cantonese cuisine
Difficulty: easy
Cooking method: other
Taste: light
Time: over 1 hour
Main material: pig
Main material: apple
Main material: pork
Ingredients: candied dates, yaozhu
.