Today I share the recipe for the sour and spicy soup crispy meat. The acid is appetizing. In the winter, a dinner with friends came to a plate, sweaty, very refreshing. This one is easier to do than a big dish.
First, soak the dried jellyfish in cool water, peel off the pork piece by piece, then cut into thick sticks and place in a bowl.
Salt, pepper, soy sauce, add cooking wine and stir carefully.
Beat an egg, use the egg to block the pork moisture, the taste is soft, sprinkle with dry starch, stir well and marinate for 5 minutes.
Cut the green onion into white pieces, horseshoe-shaped diagonal cuts, sliced ginger, sliced, half of the tomatoes, sliced, green onion and ginger together.
After soaking the fungus thoroughly, remove the roots and cut a few knives appropriately.
Add vegetable oil to the pan, heat the oil by 50%, add pork belly and fry it. Light a medium heat and fry slowly during this process. If there is something sticky, untie it with a spoon.
After frying the pork to a golden brown, you can remove the oil. This process of frying food can last about three minutes.
Pour water into the pot, add salt, two star anise, a handful of peppercorns, a handful of red pepper, green onion, ginger, tomatoes, fungus, add a cup of pepper, bring water to a boil over high heat, bring water to a boil and cook for 2 minutes.
Add the fried pork belly, add a large spoonful of aged vinegar, add the old extracted seasoning base, cook for 1 minute, add MSG, chicken powder, taste the soup, and adjust the taste according to your preferences.
Well, this sour and spicy soup crispy meat is ready. Take a sip and it will be appetizing with acidity. On this cold winter day, I want a plate of sour and spicy soup crispy meat.
