Soup soup

By VicentaLakin

Soup soup
It's almost New Year's. There's not much hard food on the table. In many places in Chongqing Sichuan, traditional dishes are common. The fragrance that you smell before you open is actually the purified whiteness of the steam cage, the mixed taste of soy sauce. In my hometown, the skinny meat with no bone-covered noodles is called soufflé, the skinny meat with bones-covered noodles is called soufflé, and the sliced meat is called soufflé。

Recipe Recommendations

  • pork belly appropriate amount
  • yellow pea appropriate amount
  • sweet potato starch appropriate amount
  • soy sauce appropriate amount
  • pepper powder appropriate amount
  • eggs appropriate amount
  • rapeseed oil appropriate amount
  • shallots appropriate amount
  • laojiang appropriate amount
  • salt appropriate amount

Steps for Soup soup

  • Make Soup soup step 0
    1
    half a pound of thin meat, about 3x4x10 cm long, size. (selection of shoulder meat, plum meat, or removal of the fattest part of the meat, because it's good for weight and good for wood. i don't like fat meat. just lean meat
  • Make Soup soup step 1
    2
    Soy sauce is about the size of the thumb, salt 1/4 small thumb size, pepper 1/4 small thumb size, rubbing for about five minutes, pacing, waiting for about five minutes
  • Make Soup soup step 2
    3
    Pickled meat at the same time, slobbered. Eggs one by one. Gradually add somato
  • Make Soup soup step 3
    4
    It's just like a cake-making egg
  • Make Soup soup step 4
    5
    Picking up meat from pickled juice, putting it in the slurry and covering it up
  • Make Soup soup step 5
    6
    1. Seed oil of about 1.5 litres. Fire heats. A drop of slurries can float quickly
  • Make Soup soup step 6
    7
    1. The meat is extracted from the plasma and rotates around it, so that it is evenly attached to the table. The meat is put in the oil for about three or four minutes with a little fire, three or three minutes with the oil heated, one or two minutes with the roasted meat, making the surface of the sluice coats corrosive, with a spoon
  • Make Soup soup step 7
    8
    Once it's blown, pick up the filter and cool it off
  • Make Soup soup step 8
    9
    You can cut the meat from three millimeters to about half a centimetre thick
  • Make Soup soup step 9
    10
    Add a 1/2 volume of peas to the basin, a 1/4 small thumb volume of old ginger cut particles and about 10 peppers. Chongqing's market or supermarkets can buy rake beans for soft peas
  • Make Soup soup step 10
    11
    Pair a piece of meat
  • Make Soup soup step 11
    12
    Put the steamed steam pot on. More than an hour
  • Make Soup soup step 12
    13
    Steam after. Spill five centimetres in diameter. Onion flower
  • Make Soup soup step 13
    14
    Before steaming, hot soup can be made from pure chicken soup or cut casserole. Salt tastes more salty than directly
  • Make Soup soup step 14
    15
    You can put the steamed meat on the table

    • Soup soup Make Tips

    Meat treatment, which cannot be too big and long, can be difficult to taste, well-fried and stereotyped. 2. The meat needs to be salted in order to make it smelly. Otherwise, when it evaporates, it will be diluted by salty sugar. 3. Plasma-modulation, which cannot be too dense, otherwise it will not be easy to evenly cover the body, which will result in a flat but fast flow, resulting in thinness and a thinness, which will affect the taste and not too thick. Two or three millimeters thicker than the blast would have been more appropriate. 4. If the fried oil was to be used with a small fire, the meat would otherwise have been burned. 5. Cutting cannot be too thin, not chewing on the head, not too thick, affecting the taste. Three millimeters to half a centimetre thick is more appropriate. 6. Steam meat, which changes from semi-premium to half an hour ' s evaporation, is fully fertilized but tastes hard. After an hour, a large amount of steam was absorbed and the evacuation began. So the steam, as long as possible, will last for one or two hours, so that it can be evacuated without wood. The soup that is made is not too odourous and overstretched, so it is usually made from the cuisine horns, or from pure chicken soup (since the chongqing country feast often has to be cooked with more popular saloon chickens and white-buttoned meat, it is easier to get chicken soup, which is commonly used). It's a little fire in a steam cage, a warmer, and when you come to the table, you're going straight to the table with soup and soup. 9. The soup for counterfeit food is a little bit more salty than the soup for usual direct consumption, and is partly salty because of steam。

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