The practice of cooking soup with raw pork
Ingredients: lean pork and wet Pleurotus ostreatus.
Seasoning: onion, red powder, salt, soy sauce, monosodium glutamate and oil.
Exercise:
1. Wash and slice raw pork, put it in a basin, add some soy sauce and salt (soy sauce can also be added to make it softer and more tender), and knead well. Play 15 minutes.
2. Wash and slice Pleurotus ostreatus, not too small.
3. Add some red powder to the pot full of raw pork (this is pure and delicious). The quantity is controlled by yourself. Add a little water and knead hard until it is a little dry. If it is a little wet, you can add red powder.
4. Add water to the pot, bring to a boil, add Pleurotus ostreatus and bring to a boil. Put the raw pork into the pot piece by piece, roll 2 rolls and sprinkle with green onions!
The practice of cooking soup with raw pork
Ingredients: shoulder meat (plum blossom meat): 350g jujube: 7 slices of ginger: 3 slices of water: 5 bowls of stew soup. Only raw pork and jujube are stewed together, which makes the soup sweet, greatly retains the original flavor and fresh fragrance of the raw materials, and has the characteristics of Hakka cuisine highlighting the main ingredients. This soup is simple in raw materials and preparation, but it is high in nutrients.
Pork soup practice:
1. Wash and slice raw pork;
2. Washing, flattening and peeling the red dates;
3. Boil cold water, pour it into a large saucepan, add raw pork and jujube, cover the pan, put it into a wok, stew for one and a half to two hours, and add salt and seasoning. Function: soft and nutritious, nourishing kidney yin deficiency and increasing resistance.
Some pot friends who like to eat pork soup must be fully studied and trained if they want to eat pig broth and truly reflect its nutritional composition and taste. Only by learning and training methods and mastering seasonings can they make their own pig broth, truly reflect the nutrients and other flavors, and truly enjoy the taste of pig broth.