This is a common home-cooked dish in Sichuan, in the old days of farming, every New Year's Festival always had to kill pigs, every household would always make a simple and simple radish pot soup. The method of turnip soup is very simple, and it does not even need to add any seasoning, but the soup is delicious, the radish is sticky, and the meat slices are not a little greasy. Radish soup is a traditional Han soup dish, which is the most suitable for hot eating. Almost all my friends like this soup very much, especially after eating a strong dish, come to a bowl of radish with pot soup, and suddenly feel that the body is not so dry.
Radish soup, pot meat and cold mixed white meat all evolved from the knife head meat used in Sichuan ancestral worship, and now it is gradually replaced with pork belly. Sichuan people used to use knife head meat to sacrifice ancestors and then eat sacrificial meat, called "beating the grandfather sacrifice", and later became "beating tooth sacrifice", the knife head meat used must be two knives sitting buttocks meat, because the head knife meat is not square, the ancient saying "cut is not right do not eat", the ancestors are afraid of life, so the knife head meat must be cooked until it is broken, thus evolving these three dishes. Radish with pot soup, even soup with meat with vegetables, with dipping water saucer to eat, so today I am going to introduce a radish soup pot to my friends, Sichuan is called even pot, let's take a look at it.
The main ingredients of radish soup: 1 white radish, 1 piece of pork belly with skin, dried red pepper, Pixian bean paste, 1/2 teaspoon of peppercorns, light soy sauce, 1 tablespoon of oil. Directions: Brush the white radish with a brush, remove the stem and root, cut into 0.5 thick round slices, and divide the radish slices into 4 equal parts. Peeled pork belly scrapes off the impurities of the epidermis and washes it clean. Pixian watercress minced. Place the washed pork belly in a pot, add 1500 liters of cold water, bring to a boil on high heat, and continue to cook for about 30 minutes. Until the meat is eight ripe, remove the meat and let it cool, then cut into 4 liters and 0.3 thick slices.
Place the chopped white radish cubes in the soup where the meat is boiled, cook over high heat until the radishes are soft, then add the sliced pork belly and continue to cook for 15 minutes. Pour oil into a frying pan, heat over medium heat to 40%, add the chopped dried red peppers and peppercorns, fry until brown, turn off the heat and chop into finely minced. Continue to heat the oil in the wok to 70% heat, add the minced Pixian watercress, fry until the red flavor comes out, add the chopped dried chili pepper and minced peppercorns, stir-fry evenly and put it into a bowl, add the raw soy sauce to make the sauce. When eating, you can drink soup and eat radish, and the meat slices can be eaten with the mixed sauce.
Cooking Tip: The key to making this soup is to choose good radish and pork belly. Radish should be the kind of water spirit, preferably the kind with a blue-green skin, which tastes crisp and tender. Pork belly is the best pork belly with thin skin and fat and lean hind leg meat. The time to cook the whole pork belly depends on the degree of ripeness of the meat, and the meat is cooked when it can be easily inserted with chopsticks. This light radish with pot soup is ready, you can try to make it. What do you think about this, welcome to leave a message below to discuss together.