1 cup = 240 ml = 240 g
Mustard pork belly pepper soup cooking time: 1 hour
【Ingredients】100 grams of mustard greens, 1 fresh pork belly, 200 to 300 grams of powder sausage. 【Seasoning】 Chaozhou pickles 50 ~ 100 grams, ginger 3 ~ 4 slices, a little green onion, 2 garlic meat, white pepper grains about 15 grams.
【Directions】
1 pickle slightly soaked, washed, cut into strips; Teochew pickles are slightly soaked, washed and cut into strips; White peppercorns rinse slightly, drain and set aside.
2 First wash the powder intestines with garlic meat, cut off part of the fat paste, wash, put in boiling water and blanch slightly, then remove and set aside.
3 Use coarse salt and corn starch to wipe the pork belly inside and out, put in boiling water with ginger and green onion and boil slightly, put it in boiling water and rinse it, set aside.
4 Bring an appropriate amount of water to a boil, add various raw materials and 2 slices of ginger, and then roll away, change to simmer for 1 hour until the intestines are cooked and the soup is thick, and season with an appropriate amount of fine salt.
5 Fish out the pork belly and powder sausage and cut into strips, mix with an appropriate amount of cooked oil and soy sauce, and eat while hot.
【Nutritional Benefits】
This soup has a delicious taste, has the effect of replenishing weakness, strengthening the spleen and stomach, and is suitable for people with weak qi and blood and thin body.
