Sichuan people seem to like pot soup in winter [crying can't be made]
Lian Pot Soup is a traditional dish of Sichuan Province, which belongs to the Sichuan cuisine family. The soup is fresh and delicious, and the meat is tender.
There are radish pots and winter melon pots
There are many methods, the meat is boiled raw, there are fried and then cooked, and there are also the methods I have today. What is your family's pot of soup cooked?
1) 1 piece of pork hind leg meat, boil in cold water. Add a small amount of ginger slices. Bring to a boil and skim off the foam. Cook for about 20 minutes and cook the meat until 8 ripe
2) Wash and peel the radish and cut into thick slices
3) Start another pot, after the water is boiling, add ginger slices and a few peppercorns, blanch the radish slices (many people think that radish has a bitter taste, blanching water can remove the bitter taste)
4) Blanch the radish and remove the cool water
5) Cook the meat until 8 minutes cooked and remove
6) Blanch the turnips in broth and boil
7) Cut the cooked meat into thin slices
8) Cook the radish to 8 when it is ripe and add the sliced meat. Cook the radishes and meat and season with salt
9: The dipping sauce of lian pot soup is the soul of lian pot soup [crying is not silent]. Can be made to your own taste. The dip I made today is my family favorite.
A small amount of shallots are chopped into small pieces
10) Add a small amount of sugar to the chopped green onion, mix well with the minced pepper sauce (homemade Yunnan bad chili).
11: Super delicious radish pot