Pork radish soup for the cold

By VicentaLakin

Pork radish soup for the cold
Pigheads - winter cuisine is no better than stew. When they were young, they were able to eat pork radish soup, which was cooked by grandpa and grandma, and which is still fresh, and which has a benefit in relation to steak meat, which is long-term cooking, which is flexible and easy to chew. But the market is usually a very scarce food, and we usually have to book the butcher's. The pigheads are used as a halogen food in Chongqing, the halogened geese are the main halogenated food, and the halogened skin, the thin meat of the pig's head

Recipe Recommendations

  • pig's head half a
  • white radish appropriate amount
  • Shaxiang appropriate amount
  • octagonal appropriate amount
  • pepper appropriate amount
  • Jiang appropriate amount
  • oil chili appropriate amount
  • pepper powder appropriate amount
  • chicken essence appropriate amount
  • soy sauce appropriate amount
  • sesame oil appropriate amount
  • salt appropriate amount
  • shallots appropriate amount

Steps for Pork radish soup for the cold

  • 1
    Half the pork, 10 to 20 minutes of blood in warm water
  • 2
    It's 10 centimetres in diameter, 10 centimetres in length, and this stew picks white carrots in two or more measure
  • 3
    Add a proper amount of water to the soup pot before we process the pig's head
  • 4
    The pork-head stew is not cut into small pieces, it is cooked and then torn off meat, but first it is to cut off the more occupied pig's mouth, which has a hard nose, which cannot be cut directly, and the e-calorie knife, which is broken with a knife。
  • 5
    When you hit the pig's nose with a knife
  • 6
    Use the blade's tail
  • 7
    Cut off the nose and the chin
  • 8
    I'll put the pig's head in the soup pan
  • 9
    Carrot washes, skins go, slices into big pieces about four centimeters long and tall
  • 10
    Add the radish to the soup pan, and wait for the water to boil again
  • 11
    The pig's head was boiled for about an hour
  • 12
    Get a pig's head, and the soup can wait for the meat to be disposed of. In the middle of the bone, with a knife back in the direction of the bone, cracking through the bone and reprocessing it
  • 13
    The torn meat and the untorn parts, the size of the cut radish, not the pure bones
  • 14
    We'll re-enter the soup
  • 15
    Ten minutes
  • 16
    Two minutes or so before the boiler
  • 17
    Load the soup basin
  • 18
    Onion size
  • 19
    Cut onion flowers
  • 20
    碗中加入Onion size，油辣子脉动饮料瓶盖四五盖左右的量，花椒粉半盖左右的量，香油一盖左右的量，鸡精适量，盐适量(蘸料中的盐要和汤中的盐相互配合，其中一个多另一个就少)
  • 21
    Finally add soy sauce, the weight of the two caps, the mix, the sauce needs to be thick, so the sauce can't be too much

    • Pork radish soup for the cold Make Tips

    A PIG'S HEAD SHALL BE SOAKED WITH A WARM WATER, AND A FLOATING BUBBLE SHALL BE USED TO AVOID THE COOKING PROCESS. 2. THE ABOVE-MENTIONED METHOD OF CHOPPING THE MOUTH OF A PIG IS THE GENERAL CUTTING METHOD, WHICH AVOIDS THE MACHETE, THE BLADES, THE INDIGENCE, AND THE DIRECT CUTTING OF A BUTCHERIC KNIFE. 3. WHEN THE FLESH IS TORN, THE HARD PART IS TORN APART AND THEN TORN APART, ONLY TO THE BONE, AND NOT TO THE BODY, OTHERWISE IT IS DIFFICULT TO CUT BACK TO THE ROTTING FLESH. 4. THE TORN MEAT TREATMENT CANNOT BE TOO SMALL FOR THE TASTE OF PORK Q BULLETS. THE RADISH CAN'T BE TOO SMALL. THE RADISH WILL ROT. 5. SALINIZE BEFORE THE POT IS LIFTED TO AVOID THE BITTERNESS OF THE RADISH AS A RESULT OF EARLY DEHYDRATION, ITS LATE SALT AND ITS OWN SWEET TASTE, REDUCING THE VOLATILIZATION OF IODIZED SALT. DON'T DRAW SNAKES, DRINK THE SMELL OF PORK, RADISH, GINGER AND SAFFRON. 7. PORK STEW AND RADISH SAUCE ARE NOT SUITABLE FOR GARLIC, AND THEY TAKE AWAY THE SMELL OF PORK, WHICH ADDS TO THE STAPLE FOOD AND CANNOT BE GIVEN PRIORITY, AND TRY NOT TO COVER IT。

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