The home-cooked recipes and steps of sour and hot belly soup
Hot and sour belly soup is a traditional dish with good color and flavor, and is widely welcomed for its unique sour and spicy taste and nourishing effect. The following will introduce in detail the home-cooked recipes and steps of hot and sour belly soup, so that you can easily master the preparation skills of this delicious dish.
1. Preparation of materials.
Ingredients: 1 pork belly, appropriate amount of fungus, appropriate amount of tofu, appropriate amount of bamboo shoot tips, 1 egg.
Seasoning: appropriate amount of minced ginger, appropriate amount of minced green onion, appropriate amount of minced garlic, appropriate amount of coriander, appropriate amount of Sichuan pepper powder, appropriate amount of vinegar, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sesame oil.
Second, the practice steps.
1.Treatment of pork belly: Repeatedly scrub the pork belly with salt and vinegar to remove mucus and odor on the surface. Then rinse with water, blanch in boiling water, remove and drain for later use.
2.Ingredients: Cut the fungus, bamboo shoots, and tofu into shreds for later use. At the same time, beat the eggs and set aside.
3.Boiling stock: Put the processed pork belly into boiling water, add ginger slices and green onions, simmer for 2 hours, and boil the stock.
4.Stir-fry the hot and sour soup base: Heat the pan with cold oil, add the green onion, ginger and garlic and stir-fry until fragrant, add the fungus shreds and bamboo shoots and stir-fry evenly. Then add an appropriate amount of broth, bring to a boil, turn to low heat and cook for 5 minutes, so that the soup base fully integrates the flavors of various ingredients.
5.Seasoning and thickening: Pour the fried soup base into the boiled stock, add an appropriate amount of salt, chicken essence, and peppercorn powder to taste. Then pour the beaten eggs into the pot and quickly stir with chopsticks so that the egg flakes float on the soup noodles. Finally, thicken with an appropriate amount of water starch to thicken the soup.
6.Drizzle in vinegar and sesame oil: Add an appropriate amount of vinegar and sesame oil to the hot and sour belly soup to increase the sour and spicy taste and aroma. Then sprinkle with some cilantro for garnish.
7.Remove from the pot and serve: Pour the prepared hot and sour belly soup into a large bowl and serve.
3. Tips.
1.The treatment of pork belly is the key, and it is necessary to repeatedly scrub to remove mucus and odor to ensure the texture and taste of the soup.
2.The soup stock should be boiled for enough time to ensure that the soup is delicious and rich.
3.When seasoning, adjust the amount of vinegar and paprika according to personal taste to achieve your preferred level of sour and spicy.
4.Do not thicken the starch to avoid affecting the taste.
5.The prepared hot and sour belly soup should be eaten hot to ensure the best taste.
Through the above steps, a delicious sour and spicy belly soup is ready. This soup not only tastes sour and spicy, but also has a good tonic effect, especially for people with weak spleen and stomach. A bowl of hot and sour belly soup on a cold winter day will not only warm up the body and ward off the cold, but also satisfy the taste buds.
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