Food preparation

Ingredients: pork ribs (pork belly) (200g) bamboo shoots (125g) bacon (20g).

Seasoning: chives (10g), butter (5g), salt (4g) and monosodium glutamate (2g).

Production steps

1. Wash, cook and cut pork belly;

Fresh salted pork belly bamboo shoot soup

Fresh salted pork belly bamboo shoot soup

2. Wash the salted pork leg and cut it into pieces respectively;

3. Use a casserole, add water, pork and bacon to the pot, and boil it over high fire;

4. Add wine and onion, simmer the meat slowly over medium heat until it is half cooked, then add bamboo shoots, salt and monosodium glutamate, continue to burn thoroughly, skim the floating foam and take out the onion.

Matters needing attention

This dish needs to be stewed slowly over medium heat, not over high fire, otherwise the meat will not be crisp and will rot easily. There are two points for reference in making soup:

1. If you want the soup to turn white, just leave a little oil. (Never skim the oil.) The fire will be fierce. This is the lowest way. After all, it is not crucian carp soup.

The best way is like making soup. That is, it has just boiled, and it is slightly boiled with a small fire. It's done. At first glance, it's crystal clear, and the yellow bamboo shoots are in sharp contrast with the red meat. But at first taste, it's completely different from the light one, and the umami flavor is all presented in the soup.

There are three main points here:

A. don't cover the pot. If you see a big soup bucket with a lid in the hotel kitchen, it's definitely not soup or something. The top quality of soup is "fresh".

B: Water is more than raw materials, much more than meat and bamboo shoots. Otherwise, even if it is slightly opened, it will make the soup turbid. On the other hand, water can help keep the temperature uniform without drying the food on it because of the high temperature.

C. Even if the oil is skimmed, fresh bacon should be drained (fired) before cooking, removing blood foam impurities and washing. The second time, after the water is boiled, you should put it in the pot. When the soup is slightly boiling, turn to low heat and skim off the oil foam every half an hour. Because the lid is opened, the oil will condense into paper due to drying, which can be skimmed with fine impurities. This method can not only keep the soup delicious and beautiful, but also not make the dishes greasy as usual.

Another method

Ingredients: bamboo shoots, pork (rear buttock tip)

Accessories: Jinhua ham and ginger.

Seasoning: salt

Fresh salted pork belly bamboo shoot soup

Fresh salted pork belly bamboo shoot soup

working methods

1. Cut the bamboo shoots in half and twist the shell, and the core will easily fall off.

2, bamboo shoots sliced in water to remove astringency, picked up for use.

3. Cut Jinhua ham into pieces, add water to the soup pot and stew 1 hour.

4. Add minced pork hind legs, add ginger slices and simmer 1 hour.

5. Remove the oil slick and foam from the noodle soup. Add bamboo shoots and stew for half an hour.