Many people may have never eaten water-smoothed pork. This is our specialty in Daxinyang, Henan. It’s also my mother’s favorite dish since I was little.

Ingredients

Main Ingredients

Tenderloin

Half a catty

Powder skin

One piece

Tomato

One large

Accessories

Egg

One

Chives

A little

Steps

1. Wash the tenderloin and set aside, add 5 slices of ginger and cut into shreds. Starch, dark soy sauce, five-spice powder, a little salt, egg white. (The picture in the picture is because cooking wine is rarely added to the taste in our hometown, so students who are afraid of fishy smell can add it by themselves) Marinate for 30 minutes and set aside.

2. Boil water and set aside.

3. Cut the noodles and tomatoes and set aside.

4. Add the marinated meat to the boiling water, bring to a boil and then boil the tomato powder for 5 minutes. Then throw in the eggs.

5. You can add straw mushrooms, pepper, and chives. The characteristic of the soup must be to add more ginger so that the tomatoes can produce that sour and spicy taste. A little nepeta would be perfect.