In order to make a bowl of the best-tasting chrysanthemum water snake soup in the autumn when the water snake is at its fattest, a chef began to plant chrysanthemums in the spring, which lasted for nearly half a year to cultivate, not only to taste a wisp of freshness in the soup, but also to continue the flow of this cuisine. We have a deep feeling that in addition to the understanding and respect for food, the inheritance and preservation of traditional cooking skills is an important reason for the sustainable development of Guangdong Shunde cuisine.
Snake soup, snake soup, even if many of the top chefs in the industry, limited to the specialization of the industry, have not been able to deeply understand the know-how of cooking snakes, so the soup and soup, the color is clear and tasteless.
After the snake soup is made, after the live snake cuts off the snake's head, releases the snake's blood, and removes the snake skin, the snake meat must be guaranteed to drip water. When the water is boiling, blanch the peeled whole snake, and remove the meat and set aside. Snake skin, snake meat and snake bone are wrapped with straw ropes, and the order of soup and cooking time are strictly controlled. After repeated trials and attempts, I think that the soup process is added to the pork ribs to maximize the umami taste of the water snake.
