This is a Shaanxi-style soup dish with a very rich ingredient. Sanxian refers to the ringing skin, pork belly slices, and pork balls. Generally, these three things can not be less, and then accompanied by wood ear fungus, green vegetables, oil tofu, coriander and other accessories, cooked in a special broth with the method of braising, and then add simple seasoning to taste. The soup is thick and white, very delicious to drink, lips and teeth are fragrant, and the aftertaste is endless.
1. Prepare the materials.
2. Put the minced meat in a bowl, add the minced green onion and ginger, cooking wine, and stir in one direction with chopsticks until the minced meat is strong.
3. Add a little broth, water starch, salt, pepper and oil until they become sticky.
4. Bring water to a boil in a pot, turn off the heat, use a spoon and the palm of your hand to make the meat into balls, put the water in the pot and cook until the balls are ripe.
5. Add water to the pot, add shallot ginger cooking wine, add pork belly, cook the meat until you can use chopsticks to pierce the hole.
6. Remove the pork belly and spread soy sauce on the pork skin while it is hot, add oil to the pan and fry the pork belly until golden brown.
7. Cut the tofu into thick slices and fry it in oil.
8. Soak the skin in cold water. (There is an introduction to Xiangpi in the log)
9. Slice the fried pork belly and cut the oil tofu into thick slices.
10. Skin slices.
11. Bamboo foam hair, cut into sections.
12. Add oil to the wok and sauté the pork belly. Add shallots and ginger and cooking wine.
13. Add the broth.
14. Bring the broth to a boil, add the ringing skin and oil tofu and cook for 5 minutes. Add the soaked fungus and tofu and cook for 2 minutes.
15. Finally, add rape, pepper and sprinkle some coriander, minced green onion, and a little MSG.
Warm tips: 1, the balls in this dish must be made with water to maintain the umami taste. 2, to boil a bowl of bone broth in advance. It is also possible to use the soup of the balls without the broth. 3. The skin should be bubbled in advance until the volume swells to 2 times. (Available on the Ringpit online). 4, the cooking method in the braising method refers to the raw materials fried or cooked after the knife, into the pot with accessories, spices, broth braising method.