Nanchang specialty simmer soup
Previously, I introduced Nanchang specialty breakfast rice noodles to everyone. Once the rice noodles are mixed, you will have to drink soup. People in Nanchang like sand bowls, earthen jars or meat pie soup cooked in the porcelain jar I use today in the morning. There are many types of meat pie soup and pork rib soup that are usually eaten in the morning. Ordinary breakfast shops mainly serve pure meat pie soup, which we generally call "light soup", as well as egg meat pie soup, mushroom meat pie soup, cuttlefish meat pie soup, longan meat pie soup, preserved egg meat pie soup, quail egg meat pie soup, fungus meat pie soup, etc. Rib soup mainly includes radish pork rib soup, kelp pork rib soup, etc. Larger stores have more varieties, such as quail soup, duck nugget pork tripe soup, heart and lung soup, black-bone chicken soup, etc.
Recipe Recommendations
- pork belly 60 grams
- eggs one
- sweet potato starch 8-10 grams
- salt appropriate amount
- chicken essence appropriate amount
Steps for Nanchang specialty simmer soup

1
Chop pork;
2
Add sweet potato starch and stir evenly, stirring vigorously in one direction.
3
Lay it on the bottom of the porcelain jar.
4
Put it in a steamer and steam for 5 minutes over high heat.
5
After steaming for 5 minutes, the patty changes color and is removed from the pan. (Be careful of it's hot)
6
Skim off the foam on the surface of the patty, add a small amount of water, and then dump the water. This is equivalent to blanching it with water, so that the steamed patty will be fresh and not greasy. Of course, if you like the greasy traditional taste, you can skip these steps and steam the patty directly.
7
Add appropriate amount of water.
8
Beat another egg.
9
Cover the lid and place it in the steamer again. After steaming over high heat for 15 minutes, change to low heat and simmer for 2 hours.
10
After simmering soup, open the cover for a while, and the soup will be clear. Add half a teaspoon of salt.
11
Add a little more chicken essence.