It is because pork belly is difficult to wash that my family hasn't bought it for many years. I bought it on a whim this time. I haven't drunk this dish for many years.
According to common sense, cooked lard is added to make thick white soup, but I think lard is too greasy and unhealthy, so I replaced it with mustard oil, and in addition, I added northeast sauerkraut and wild pepper to make a hot and sour soup, which is appetizing, delicious and fishy. I drank a big bowl in one breath ~ `` (put it away) "
material
condiments
Half a pig's belly and half a pig's lung 1 500g of northeast sauerkraut.
condiments
Moderate mustard oil
Salt: a little monosodium glutamate: a little shallot: a little cooking wine: a little pepper: a little medlar: a little ginger: a little.
Practice of Sour and Hot Du Fei Decoction
1. Fresh pork tripe: After soaking in warm water for 30 minutes, rub the front and back of the pork tripe repeatedly with flour, balsamic vinegar, salt and flour in turn to remove the dirt on the pork tripe.
2. Until the front and back are cleaned white and smooth.
3. Rinse fresh pig lungs.
4. Until the pig's lungs are washed white, then puncture along the blood vessels above and cut into small pieces for later use.
5. Put the pig's belly and chopped pig's lungs into the pot, add appropriate amount of water and drown them with boiling water.
6. After the water is boiled, skim the oil and turn off the fire, soak for 5 minutes, then wash and remove the foam, and turn to low heat to continue the stew.
7. Put the blanched pork belly and lungs into the soup pot, add a little onion ginger and water, and cover with fire.
8. After the water boils, skim off the floating foam and turn to low heat to continue the stew.
9. After the soup in the pot turns white (about 20 minutes), poke the pork belly with chopsticks. If you can poke it, it means that the pork belly has been stewed.
10. Take it out and let it cool.
1 1. Add northeast sauerkraut at this time.
12. Cover the pot and turn to high heat for stewing.
13. At this time, handle the pork belly: cut the pork belly in half, and then cut it in half obliquely.
14. After the soup boils again, add a spoonful of mustard oil and stir well.
15. Add the sliced pork belly.
16. Add a little wild pepper
17. Sprinkle a little monosodium glutamate after boiling and turn off the fire.
18. put it in a stone pot, and finally sprinkle a little medlar to decorate it, so that you can eat a sweet and appetizing hot and sour belly pot. I can't wait ~ ~ ~
Cooking tips
1. Fresh pork tripe: After soaking in warm water for 30 minutes, rub the front and back of the pork tripe repeatedly with flour, balsamic vinegar, salt and flour in turn to remove the dirt on the pork tripe.
2. Until both sides of the pork belly are cleaned white and smooth.
3. Rinse fresh pig lungs until they turn white, then puncture them along the blood vessels above and cut them into small pieces.
You can change other ingredients according to your own preference, such as cooking soup or stewing soup.