Yuba pork tripe soup
It's strange to sell things in the United States. Things will be on sale every holiday, such as turkey for Thanksgiving and chocolates for Christmas and Valentine's Day. China Supermarket also took advantage of the special China New Year offer to attract customers. Many festive items were sold at reduced prices. I took the opportunity to buy my favorite pork belly, chicken feet, etc. Last time, I made brine pork tripe. This time LG wanted to drink soup, so I made pork tripe soup. The ingredients are available at home, so I don't have to go out to buy it.
Recipe Recommendations
- pork tripe one
- baiguo of 20
- glutinous rice half a bowl
- Yuba 1 Pack
- salt appropriate amount
Steps for Yuba pork tripe soup
1
Rinse the pork belly with hot water, scrape off the mucus on the surface, and rub and wash it repeatedly with oil, corn flour, and salt 4-5 times until there is no peculiar smell. (The pork tripe I sell here has been cut off and washed relatively cleanly, so it is easy to clean.)
2
Blanch the cleaned pork belly in boiling water and blanch it.
3
Remove the shell from ginkgo biloba and wash it.
4
Wash the barley.
5
Put the pork belly, washed ginkgo seed and coix seed into the soup pot, add appropriate amount of water to boil, and turn to low heat and simmer for 2.5 hours.
6
Pull the tofu into small pieces and soak in water to soften.
7
Put the tofu bamboo into the soup and continue to cook for half an hour, add salt to taste.
8
Pick up the pork belly, let it cool, and cut it into small strips. Depending on your preference, you can put it back into the soup and eat it with the soup, or you can mix it cold, stir-fry it hot, and eat both.
9
It nourishes the spleen and nourishes qi. It's delicious.