Stewed kidney crisp with golden leg and plum(jin tui ji mei dun yao su )

Stewed kidney crisp with golden leg and plum

Raw materials for stewing kidney crisp with golden leg plum

Jinhua Ham 75g, pork loin 250g, pork loin 500g, radish 250g, refined salt 25g, monosodium glutamate 15g, Shaojiu 75g, onion ginger 15g each.

The processing steps of golden leg ridge plum stewed waist crisp are as follows:

Cut the cooked ham and tenderloin into thick pieces, peel off the skin of the pork loin, and cut the turnip into a round ball the size of a walnut. Put pork loin and pork loin in boiling water to remove blood stains, remove and wash them, put ham, onion and ginger into frying pan, fill with water, bring to a boil over high heat, move to low heat to stew for about 2 hours, take out pork loin and cut it into slices, and then put it into casserole. Blanch the turnip balls in boiling water, put them into a casserole, add refined salt, monosodium glutamate and Shaojiu, and stew until the turnip balls are cooked.

Characteristics of jintujimei stewed waist crisp

The soup is clear, original, fragrant, rotten pork, crispy pork loin, mellow and delicious.

Stewed kidney crisp with golden leg and plum

Jintujimei stewed waist crisp is a famous traditional dish in Jiangsu Province, which belongs to the Jiangsu cuisine. The soup is clear, original, fragrant pork leg, rotten pork, crisp pork loin, mellow and delicious. Cut the cooked ham and tenderloin into thick pieces, peel off the skin of the pork loin, and cut the turnip into a round ball the size of a walnut. Put pork loin and pork loin in boiling water to remove blood stains, remove and wash them, put ham, onion and ginger into frying pan, fill with water, bring to a boil over high heat, move to low heat to stew for about 2 hours, take out pork loin and cut it into slices, and then put it into casserole. Blanch the turnip balls in boiling water, put them into a casserole, add refined salt, monosodium glutamate and Shaojiu, and stew until the turnip balls are cooked.

raw material

Jinhua Ham 75g, pork loin 250g, pork loin 500g, radish 250g. 25 grams of refined salt, 15 grams of monosodium glutamate, 75 grams of Shaojiu, 15 grams of onion and ginger.

Production process

Cut the cooked ham and tenderloin into thick pieces, peel off the skin of the pork loin, and cut the turnip into a round ball the size of a walnut. Put pork loin and pork loin in boiling water to remove blood stains, remove and wash them, put ham, onion and ginger into frying pan, fill with water, bring to a boil over high heat, move to low heat to stew for about 2 hours, take out pork loin and cut it into slices, and then put it into casserole. Blanch the turnip balls in boiling water, put them into a casserole, add refined salt, monosodium glutamate and Shaojiu, and stew until the turnip balls are cooked.

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Chinese PinYin : Jin Tui Ji Mei Dun Yao Su