【Jiangsu】Pork skin and three delicacies soup
Overview
Pork skin and three delicacies soup, a local dish that could only be eaten during the Chinese New Year when I was a kid! Because many of the ingredients in it were very expensive and rare at that time, my parents were only willing to buy them during the Chinese New Year. In fact, this dish usually contains more than three fresh ingredients, ranging from five or six to as many as ten fresh ingredients! Generally, fried pork skin, tendons, winter bamboo shoots, and black fungus are included. The rest can be adjusted according to your own preferences! Many ingredients in this dish need to be soaked in advance, so you can enjoy it!
Tags
Ingredients
Steps
-
Sanlin pork skin purchased online
-
Soak in warm water until soft
-
Remove, squeeze out the water and cut into small pieces
-
Prepared soaked black fungus, tendon and sea cucumber
-
Cut ham into small pieces and chicken into cubes
-
Blanch winter bamboo shoots and cut into thin slices
-
Chop the cabbage into small pieces
-
Heat the oil in a pan and sauté the ginger slices until fragrant. First fry the diced chicken until it changes color
-
Then add ham, tendon, sea cucumber and black fungus and stir-fry for a while
-
Add bamboo shoots and stir-fry evenly, then pour in cooking wine
-
Add appropriate amount of water and a piece of thick soup
-
After it boils, add the cut pork skin and bring to a boil, then turn down the heat and simmer for about 15 minutes. When you see the juice turns from clear to milky white, it’s almost ready
-
Finally, add cabbage and salt to taste, and bring to a boil again. If the soup is too liquid, add some thin gravy
-
Before serving, sprinkle some white pepper and drizzle with sesame oil and serve
-
Take out the pot and put it into the basin
