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Radish with pot soup
Cooking Method: Boil.
Flavor type: Red oil flavor.
Scope of application: light meals for the masses.
raw material:
250 grams of pork with two knives
500 g of tender white radish
Ginger slices 15 g
15 g shallots
About 15 peppercorns
MSG 0.5 g
Pepper 0.5 g
Refined salt 8 g
1000 grams of broth
100 g of lard
2 red oil saucers
Preparation Method:
1, pork wash and dehair, cut into 6 cm long, 3 cm wide, 3 mm thick slices; Wash and peel the radish and cut into 6 cm, 4 cm wide and 5 mm thick slices.
2, the wok on the high heat, under the lard to 50% of the oil temperature, under the ginger slices, peppercorns stir-fried fragrant, mixed with broth, under the green onion, pepper, meat slices, radish boiling, skimming foam, cook on medium heat until the meat, radish cooked thoroughly, pick off the peppercorns, ginger, green onions do not use, add fine salt, monosodium glutamate, scoop into the soup bowl, with the red oil saucer into the table.
Features: This dish soup is delicious and delicious, the meat is soft and tender, it is a well-known soup dish in Sichuan Province, and people love it.
Operational essentials;
1, to choose fat and lean connected to the two knives of meat, radish and meat to be cut evenly. 2. Keep cooking on medium heat and do not add soup in the middle.
3, radish like oil otherwise the flavor is greatly damaged.
Think about it
1. Why don't you use a high flame when cooking this dish?
2. What flavor types can be concocted on the saucer?
3. What is the role of this dish with peppercorns?
