The necessary warm stomach soup in early winter -- crisp meat and radish soup(chu dong bi bei de nuan wei tang su rou luo bo tang )

The necessary warm stomach soup in early winter -- crisp meat and radish soup

Introduction:

"Things that can stand the grind of time must be good things, such as soup. The longer the time, the stronger the aroma. As the old saying goes, "eat radish in winter and ginger in summer". It seems that ordinary radish has medicinal value and is a versatile ingredient for many soups. Naturally, when winter comes, all kinds of soups are indispensable. The soup after the slow fire gudu is mixed with the taste of all the ingredients. It can warm the stomach and heart, and most of the soup also has the function of nourishing. Compared with other soups, the process of today's crispy pork and radish soup is a little more complicated. The pickled pork is crisp and tender, and the taste is soft. With the fragrance of radish and the combination of various seasonings, it is naturally delicious. In the cold winter, making a pot of warm soup for your family will be more intimate and happy than others. "

Production steps:

Step 1: peel the white radish, cut into hob pieces for later use, take a small section of green onion and cut into small pieces of streaky pork;

Step 2: cut pork, add onion, ginger 3, pepper 7, cinnamon 1 small section, 2 teaspoons soy sauce, 1 teaspoon salt, sugar 1 / 2 teaspoon, marinate for about half an hour;

Step 3: remove the seasoning, put it into the egg liquid, then add starch, stir until all the starch and eggs are fused, make a paste, and marinate for 1 hour;

Step 4: pour the oil into the pan. When the oil is hot, put in the pickled pork. Deep fry the pork over high heat until it is golden on both sides. Remove it;

Step 5: add water to casserole, add onion, ginger 3 pieces, pepper 8 pieces, rice wine 2 teaspoons, salt 1 teaspoon, then add fried pork and cut white radish, boil until boiling, turn low heat, slow stew, stew until white radish soft, about 30 minutes can be out of the pot.

Materials required:

Pork: 200g

Egg: 1

White radish: 1

Starch: 40g

Onion: a paragraph

Ginger: 6 tablets

Zanthoxylum: 15

Cinnamon: 1 small segment

Soy sauce: 2 teaspoons

Salt: 2 teaspoons

Sugar: 1 / 2 teaspoon

Yellow rice wine: 2 teaspoons

Note: 1. When mixing eggs and starch, you need to blend them into a pasty, not too thin. If you don't hang enough paste, you will lose the feeling of crispy meat; 2. When marinating meat, it's better to cut the scallion, when making soup, it's better to cut the scallion; 3. If you don't like fat meat, this soup can also be made with lean meat. I personally feel that the meat with fat and thin is better.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Chu Dong Bi Bei De Nuan Wei Tang Su Rou Luo Bo Tang