pork belly
200 grams
bacon
50 grams
ingredients
skin of soya-bean milk
of appropriate amount
scallion
of appropriate amount
ginger
of appropriate amount
spring bamboo shoot
of appropriate amount
step
1. Prepare all materials.
2. The bean curd skin is changed into a knife and knotted (we don't sell venetian knots here, so we have to lick them ourselves instead), and the bamboo shoots are changed into knives and cut into pieces.
3. Soak the bacon in clear water for several hours, clean it and cut it into small pieces for later use.
4. Cut pork belly into pieces of the same size for later use, and slice onion and ginger.
5. Blanch bacon and pork belly in boiling water.
6. After changing the water, boil the bean skin and bamboo shoots, and take them out and drain them.
7. Take a casserole, bring the water to a boil, and add onion and ginger slices, bacon and pork belly.
8. After boiling again, use a spoon to skim off the floating foam on the surface of the water.
9. Then turn the heat down and simmer for an hour.
10. Wait until the soup is milky white.
1 1. Add bamboo shoots and stew for half an hour.
12. Finally, add the bean skin and cook for 10 minute, then turn off the heat.