Stewed pork chop soup(xiao pai wei tang )

Stewed pork chop soup

Introduction:

"Spareribs stew is a very common soup. However, after being boiled in a casserole and stewed in a earthen pot, there is another pure and original flavor. Then add the white radish to absorb the fat in the pork chops, so that the soup is clear and elegant, the paixiang is pure, and the white radish is sweet with fragrance. "

Production steps:

Step 1: wash the pork chops and chop them into inch sections. Add cooking wine, onion and ginger and marinate for 10 minutes. Blanch the pork in boiling water.

Step 2: wash and peel white radish.

Step 3: white radish cutting hob block standby.

Step 4: add 1000 ml water into the casserole, add ginger slices and cook for 5 minutes, then put the blanched pork chops into the casserole. Add 15 grams of cooking wine. Bring to a boil over high heat, turn to low heat for 20 minutes, add in white radish and continue to cook for 10 minutes.

Step 5: put the stewed soup and ingredients into two earthen pots and steam them for half an hour. Sprinkle wolfberry, chive and salt to taste and color.

Materials required:

Pork chop: 250g

White radish: 500g

Scallion: 10 grams each

Sannai: 3 grams

Cooking wine: 20g

Table salt: 8g

Wolfberry: 2G

Ginger: right amount

Note: generally simmer soup with a high of about 1.5 meters of large urn simmer system for more than two hours. It is impossible for family production to have such conditions. I try to achieve the effect of simmering by steaming at home. As long as the mouth of the pot is sealed tightly, the steam can not enter the pot, the purpose of simmering can be achieved.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: light

Chinese PinYin : Xiao Pai Wei Tang