I've got a pig's belly soup
By VicentaLakin
THE MEAT IS RICH IN PROTEINS, CALCIUM, MAGNESIUM, IRON, SELENIUM AND VITAMIN A. IT TASTES GOOD, HAS A HIGH NUTRITIONAL VALUE AND HAS A REMEDIAL FUNCTION; THE PIG'S STOMACH TASTES GOOD, THE SEXUAL TEMPERATURE IS MILD, THE SPLEEN IS SPLEEN, THE STOMACH IS SWOLLEN, THE STOMACH IS SWOLLEN, THE STOMACH IS SWOLLEN, THE STOMACH IS SWOLLEN, THE STOMACH IS SPROUTS DRY AND THE PIG'S BELLY IS STEWED. TOGETHER, IT'S NOT ONLY GOOD TASTE, BUT IT'S GOOD FOR THE STOMACH. IT SUITS THE COLD AND DRY SEASON
Recipe Recommendations
- pork tripe 500 grams
- Jiang 3 tablets
- cooking wine 10 ml
- water
- dried razor clams 80 grams
- white pepper grains 5 capsules
- salt 3 grams
Steps for I've got a pig's belly soup
1
(b) Repeatedly poaching pigs with salt or powder, removing dirty things and slime
2
(b) A small amount of precipitous fever of 15 minutes in the cold pot, which is washed and cut to 1 cm wide strip
3
(b) A dry, warm water bubble of 20 minutes, after which sandbags are removed, and two clean-up sessions, with full deodorant removed
4
(b) The placement in the pot of well-treated staples, fabrics (except salt) and water
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Cover the pan and activate the [bones soup]/[sing soup] function
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Once the cooking is over, the salt will be spilled and the food will be smouldered。