Practice of clearing and cooling lean broth
material
Ingredients: pork tenderloin150g
Accessories: longan 7, jujube (dried) 10, coix seed 20g, tremella fuciformis 1 small flower, yam 50g, lily 1 0g, lotus seed10g, medlar1small.
Seasoning: salt, 3 slices of ginger and water.
1, prepare the ingredients for soup.
2. Put the tremella and Lycium barbarum separately, wash the rest of the auxiliary materials and soak them in cold water for 10 minute. Tremella unilateral is to facilitate cleaning, and the tremella is soaked in cold water. I usually put Lycium barbarum after cooking soup. If I put it first, it will lose its shape after cooking for a while, so I take it out alone and wrap it in cold water.
3. Wash the fresh tenderloin and cut it into small pieces. Wash the meat pieces repeatedly in clear water until they are put into water and the water is clear. There is less blood in the tenderloin. I didn't give the lean meat water when I cooked this soup, so I put it directly into the pot to cook the soup, so I should wash it when I washed it.
4. Pour water into the casserole. It is best to filter the water, and pure water is the best. After the water boils, put the washed diced meat in. After cooking for a few minutes, the lean meat may be boiled out with a small amount of blood foam, and it is good to skim it with a spoon.
5. Add a few slices of ginger.
6. Add other soup ingredients except Lycium barbarum, and simmer for one and a half hours after boiling.
7. After an hour and a half, add Lycium barbarum and cook for about a quarter of an hour. When you leave the pot, add some salt and you can enjoy it.