Soy Sauce Pig Red Soup
By GeneSteuber
I like eating pig red very much, especially the slippery taste, but the real pig red will taste bad if it is cooked for too long, so cooking pig red is also skillful.
Recipe Recommendations
- pig red appropriate amount
- Flammulina velutipes appropriate amount
- sauerkraut appropriate amount
- garlic appropriate amount
- green onion appropriate amount
- ginger appropriate amount
- water appropriate amount
- sugar appropriate amount
- soy appropriate amount
- sesame oil appropriate amount
- vinegar appropriate amount
- cornflour appropriate amount
Steps for Soy Sauce Pig Red Soup
1
Wash the pig red with vinegar and boiling water. (This is very important to eliminate the smell)
2
Cold pan and cold oil, stir-fry garlic, shredded ginger, shredded pepper, and green onion segments over low heat.
3
Add white vinegar, sugar, and sauerkraut and stir-fry for a while.
4
Add spicy tempeh and soy sauce, and stir-fry in sesame oil until well seasoned.
5
Add appropriate amount of water, shredded white radish, shredded cabbage and boiled water.
6
Add the mushroom and pig red into boiling water.
7
Cook over low heat for a while, then add cornflour water to thicken.
8
Turn off the heat and serve the bowl.Soy Sauce Pig Red Soup Make Tips
1 The taste will be smooth when boiled on low heat (I am talking about real pig red here. If the pig red is added with additives, of course, it will be smooth no matter how you cook it.) 2 The shredded white radish can be used as fruit radish has a better taste. 3 There are many types of tempeh. I chose light and spicy tempeh rather than heavy and salty tempeh.