The little cold season is coming, the cold weather continues, and we need to eat some hot food to keep warm. In Guangdong, rice can be eaten without eating, but the soup must be drunk, so in winter I always like to cook all kinds of nutritious soup, one of which is this fragrant milky white four gods pork belly soup. Four gods soup in the southern region is a well-known dietary remedy, no matter how expensive to eat, the thick white soup does not stop emitting aroma, pork belly refreshing, the soup base is delicious and rich with the unique spicy aroma of pepper, drink immediately feel full of vitality, really comfortable!
The four gods refer to the four herbs of yam, lotus seed, poria and barley (or coix), which are brought together to complement each other, so as to condition the overall health, have the effect of strengthening the spleen and appetizing and helping digestion, commonly known as "four gods soup". Compared with other dietary remedies, the four gods soup belongs to the flat supplement, suitable for the vast majority of people to drink, stew soup contains a lot of starch, the taste is more astringent, add pork belly after stewing together, can increase the sense of lubrication, the elderly and children at home will also like this soup very much.
Whether the four gods pork belly soup is delicious and odorless, the key step is to remove the pork belly, the cleaning method must be appropriate, so it is still a bit orderly and cumbersome, let's take a look at the specific methods!
Four gods pork belly soup
【Ingredients】: 1 pork belly, 80 grams of yam, 30 grams of white poria, 30 grams of barley, 30 grams of lotus seeds, 15 grams of ginger, 3 spoons of flour, salt to taste
【Method】: 1, buy the pork belly first washed with water several times, pour in 3 tablespoons of flour, 2 teaspoons of salt by hand scrubbing, and then turn over and then scratch wash, there is a lot of mucus to rinse off, flour can take away the mucus of pork belly, and then rinse clean, and repeat again, so that pork belly can reduce the odor.
2, wash the pork belly inside outward, put the pot to add cold water, add onion ginger, cooking wine blanched water, boil for 4 minutes until the pork belly shrinks into a ball, skim off the floating end and then fish out the pork belly, so as to completely remove the fishy smell of the pork belly.
3, use a knife to scrape off the white greasy layer on the pork belly, this step must be done, otherwise the soup will be very greasy.
4, yam peeled and cut into pieces, barley, white poria and lotus seeds cleaned, if there is time, you can soak for 1 hour;
5, put the washed lotus seeds, barley, poria and yam blocks in the soup pot, put in the blanched pork belly, pat a piece of ginger to help go fishy; pork belly is best to keep the whole boiled first, cook until almost cut, the taste is better.
6, add a sufficient amount of water (any soup must be put enough cold water at one time, the soup is delicious), remove the foam after boiling on high heat, cover the pot lid, turn the heat to low and simmer for 1.5 or 2 hours;
7: After boiling, fish out the pork belly and cut it into strips, then put it in the soup and boil for 4 minutes to turn off the heat. Put some salt and white pepper before eating (pork belly really matches the taste of white pepper)
In the cold season, I boiled this pot of warm pork belly soup at home, and it seemed to become warm from head to toe, although it was a little expensive, it was also worth it.
【Tips】:
1, pork belly must be cleaned, in order to avoid odor, please buy fresh pork belly. It is too troublesome to clean the pork belly, and it can be replaced by pork bones.
2, when drinking soup, according to personal preferences, the cut pork belly can be eaten directly and eaten with mustard soy sauce.