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. The meat is boiled in boiling water, fished out, cut into large thin slices, cut the radish into 0.2 cm thick, 3 cm wide and 4 cm long slices, the ginger is broken, and the whole shallots are made with soy sauce, chili oil, peppercorn powder, watercress sauce and soup pairs into juices. Add the radish to the original soup with peppercorns and green onions, cook on high heat and add slices of meat, and then add cooking wine, monosodium glutamate, pepper and salt after cooking. Dip in juice when eating.
As the saying goes, eat radish in winter and eat ginger in summer, and don't bother doctors to prescribe medicine. Use white radish today to make an authentic lotus pot soup!
Today Chef Hao will take everyone to make a lotus pot soup that everyone loves to eat.
Blanch pork belly in cold water, two slices of ginger, two shallots, a little yellow wine, and cook the meat over low heat. First remove the outer skin of the radish, and then remove the inner skin with a very spicy taste. The radish is sliced directly with a knife, the thickness is generally the thickness of two coins, and it is placed in water to soak.
Pork belly is cooked and then fished up, and the soup must not be wasted. After the pork belly is cooled, slice directly with a knife, add a little oil to the pot, add an octagon, a few peppercorns, green onions and ginger, and stir-fry the aroma, then add the white radish slices and inject them into the original soup. Add the sliced meat from the pan, skim off the froth, turn to medium heat and cook for 20 minutes without adding a lid.
Make a dipping sauce, leave some bottom oil in the pot, stir-fry the red with Pixian bean paste over low heat, lao gan mama, minced ginger and garlic, stir-fry fragrant and cook into cooking wine, add water, add sugar, soy sauce, pepper. Then turn off the heat, add some ground peanuts and crushed soybeans before cooking, start cooking, and the sauce is ready. The radishes are cooked until they are transparent, add salt and pepper before cooking, then turn off the heat and start cooking.
Did you learn what you learned above, Chef Hao focuses on good ingredients and makes dishes with heart. Share more food with you. Check out the full video!
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