Accessories: Rhizoma Dioscoreae (or sugarcane and horseshoe) 20g, Coicis Semen 10g, Zizyphus jujuba 15, Radix Codonopsis 1g, Radix Angelicae Sinensis 1g, and Rhizoma Zingiberis Recens 10g.
Seasoning: onion (cut into chopped green onion), yellow wine 10g, sugar 5g, lard 30g, sesame oil, monosodium glutamate, salt, soy sauce, vinegar, garlic, etc.
Production method:
1. Wash and slice Radix Angelicae Sinensis, Rhizoma Dioscoreae and Radix Codonopsis, and mash ginger into juice for later use; Cut the pork into 2m-thick slices, add yellow wine, salt, ginger juice and soy sauce and marinate for 5- 10 minutes;
2. Cut the pork into 2-meter-thick slices and marinate with yellow wine, salt, ginger juice and soy sauce for 5- 10 minutes;
3. Heat lard in a hot pot. Stir-fry ginger slices, angelica slices, codonopsis pilosula and yam in a pot for a few times, add 1000 ml of coix seed and water, cover the pot and boil;
4. After the soup in the pot is boiled, add sugar and appropriate amount of salt, and simmer for about 5 minutes;
5. Prepare a seasoning dish. Mix sesame oil, monosodium glutamate, soy sauce, vinegar, chopped green onion, garlic and soup into seasoning juice (seasoning can be prepared according to customer's taste requirements) and put it on the dish.
6. After the diners cooked the porcupine slices themselves, they dipped the sauce at the entrance-tasting.
Pork bone radish soup
Name of dish: porcupine bone radish medicine soup
Gourmet: Hunan cuisine
Technology: stew
Taste: original flavor
Features: The soup is light and fragrant, extremely delicious and has the effect of beauty beauty.
Ingredients: porcupine bone 100g.
Accessories: 300g white radish.
Seasoning: 5g of yellow rice wine, 5g of sugar, 5g of salad oil, 5g of lard, monosodium glutamate and salt.
Production method:
1, cleaning porcupine bones, chopping into 3-4㎝ pieces, adding yellow wine, salt and soy sauce, and pickling for 5 minutes;
2. Cut the white radish into 8㎜ thick slices or 20㎜ cubes;
3. Boil porcupine bones with yellow wine, sugar, salad oil and lard for 5- 10 minutes, and then stew them with radish;
4. Add appropriate amount of salt and monosodium glutamate after eating.