Portulaca meat soup(ma chi xian rou si tang )

Method of purslane shredded pork soup:

Raw materials for making Portulaca meat soup:

Pig lean meat 150g; purslane 250g; garlic 2 petals; proper amount of starch

Ingredients for making Portulaca meat soup:

25g edible oil; 2 tsp soy sauce (6g); 2 tsp refined salt (6g)

Processing steps of purslane shredded pork soup:

1. Wash and shred lean pork, marinate with soy sauce and starch;

2. Wash purslane and cut it; wash garlic and pound it into antler;

3. Put oil in the pot, heat, saute garlic, add some water, add purslane, and cook until six mature;

4. Add shredded meat to cook and season with refined salt.

The characteristics of purslane broth are as follows

Unique taste, salty and delicious.

Attention should be paid to when making purslane broth

It's better to blanch the shredded meat in boiling water first, and then put it into the soup, so that the soup will be more refreshing.

Portulaca meat soup

Portulaca meat soup is a soup made of Portulaca oleracea and lean meat. The soup is delicious and refreshing.

Material Science

150 grams of lean pork, 250 grams of purslane, 2 cloves of garlic, proper amount of starch,

Seasoning

25g edible oil, 2 tsp soy sauce, 2 tsp refined salt,

practice

1. Wash and shred lean pork, marinate with soy sauce and starch,

2. Wash and cut purslane,

3. Wash garlic and pound it into antler,

4. Put oil in the pot, heat it, saute garlic, add some water, add purslane and cook until it is ripe,

5. Add shredded meat to cook and season with refined salt.

characteristic

Unique taste, salty and delicious.

The chef knows everything

It's better to put shredded meat into boiling water first, and then put it into the soup, so that the soup will be more refreshing.

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Chinese PinYin : Ma Chi Xian Rou Si Tang