Best practice in Henan

Raw materials:

Main ingredient: 200 grams of cooked pork belly,

Accompaniment: shredded green onion and ginger, leeks, cilantro segments, refined salt, soy sauce, balsamic vinegar, pepper, powdered gravy, fresh broth, small milled oil.

Making process:

1, the cooked pork belly shredded, non-yellow cut into segments.

2, the pot on the fire, add fresh broth, under the belly wire, onion and ginger, add salt, soy sauce, vinegar, pepper to boil, skim off the floating powder, hook water gravy, into the soup pot, sprinkle leeks, cilantro segments, dripping small milled oil is complete.

Spicy and sour tripe soup production process

Main ingredient: 200 grams of pork belly

Accessories: starch (fava beans) 5 grams

Seasoning: salt 5 grams of parsley 5 grams of soy sauce 15 grams of yellow wine 10 grams of sesame oil 5 grams of ginger 10 grams of vinegar 25 grams of pepper 2 grams

Methods of cooking

1. will be scrubbed with salt and alkali, and then use water to rinse the salt and alkali flavor. Rinse salt and alkali flavor, into the pot to cook, slightly dry and put on the pier, thick with a knife blade into two slices, standing knife cut into 2 mm thick, 3 cm long silk;

2. Belly in a pot of boiling water blanch a little bit, fish out and standby;

3. Ginger washed, cut into julienne strips;

4. Coriander washed, standby;

5. Frying pan put on a high flame, add 1250 ml of broth, under the Belly, ginger, soy sauce, salt, pepper, yellow wine, monosodium glutamate, with the burn;

6. boil soup, skimming foam, vinegar to wet starch, thickening water, into a large soup bowl, drizzled with sesame oil that is;

7. Outside the coriander dish and soup at the same time on the table.

Production tips

1. sour, spicy, salty three flavors average, each flavor should not overdo it, the beginning of Yu cuisine hot and sour soup authentic flavor.

2. Wet starch with vinegar to open, to thicken, sour flavor.

3.