How to make hot and sour meat soup

酸辣肉丝汤的做法

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\”The hot and sour meat soup is a traditional Luoyang water seat in the water seat in the traditional Luoyang water seat. A soup dish has a long -standing reputation and has a prosperous. Luoyang’s water seat has a history of nearly 2000 years. It has deep cultural heritage. There are 24 dishes in the full seat, 8 cold dishes, 16 hot dishes, and vegetables have soup. Eat one by one, run the clouds and flow water, step by step, order in order, and enjoy Huaxia like Luoyang Peony. Luoyang Water seats are legendary.

My soup is just a family version in the family version, and it may be tsamed in Luoyang. The reputation of the water seat is here to explain it sincerely. May the well -known people axes right and obey. \”

The details of the ingredients

The main ingredients
Pork

    150 grams

Accessories

Fungus

30 grams

  • yellow vegetable 30 grams
  • Bone soup

  • 1000 grams (one bowl volume)
  • Seasoning

salt

3 grams

onion shred

  • Ginger 10 grams
  • Garlic 20 grams
  • Water starch

  • A moderate amount
  • Pepper

  • 5 grams
  • rice vinegar

  • 15 grams MSG
  • 5 grams

  • [ 123] Coriander A little
  • Hot and sour flavor Stewed process
  • Times takes time [ 123] Advanced difficulty

The practice of hot and sour meat soup

  • 酸辣肉丝汤的做法步骤:1

    ]

    1

  • Sliding the oil of the oil for use.

  • 酸辣肉丝汤的做法步骤:2

    2

  • Onion, garlic, ginger shredded (already incorporated).

  • 酸辣肉丝汤的做法步骤:3

    3

  • Fire in the wok, add bone soup,Traveling ginger, daylily, fungus shreds.

  • 酸辣肉丝汤的做法步骤:4

    4

  • Put the shredded pork and stew.

  • 酸辣肉丝汤的做法步骤:5

    5

  • Put salt, monosodium glutamate, pepper, stir well.

  • 酸辣肉丝汤的做法步骤:6

    6

  • Pour the water starch to make the soup slightly thick.

  • 酸辣肉丝汤的做法步骤:7

    7

  • Put MSG, sprinkle with green onion, and drizzle with rice vinegar.

  • 酸辣肉丝汤的做法步骤:8

    8

  • Finally sprinkled with coriander and put into the soup bowl.

Tips

1. The focus of this soup is bone soup.Block bone bone feed bag (star anise, fennel, pepper, fragrant leaves, cinnamon, cinnamon, grass flavor, lilac), stewed for more than 2 hours on low heat, and the soup is thick and white.

2. heavy pepper, severe vinegar, and taste of MSG. 3. Increase the amount of minced onion ginger and garlic.

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