Braised three delicacies
Overview
This is a Shaanxi-style soup dish with rich ingredients. The three delicacies include cracked skin, pork belly slices, and pork meatballs. Generally, these three items are indispensable, together with auxiliary ingredients such as fungus, green vegetables, fried tofu, coriander, etc., cooked in a special soup stock, and then seasoned with simple seasonings. The soup is thick and white, very delicious. Take a sip and leave a fragrant aroma on your lips and teeth, with endless aftertaste.
Tags
Ingredients
Steps
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Prepare materials.
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Put the meat filling into a bowl, add the minced onion, ginger, cooking wine, and stir in one direction with chopsticks until the meat filling is thickened.
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Then add a little stock, water starch, salt, pepper, and oil and continue beating until it becomes sticky.
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Add water to the pot and bring to a boil, then turn off the heat. Use a spoon and the palms of your hands to shape the meat filling into meatballs. Pour the water into the pot and cook over high heat until the meatballs are mature.
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Add water to the pot, add onion and ginger cooking wine, add pork belly and pork belly, and cook the meat until you can pierce it with chopsticks.
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Remove the pork belly and apply soy sauce on the pork skin while it is still hot. Add oil to the pan and fry the pork belly until golden brown. Remove and set aside.
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Cut the tofu into thick slices and fry in oil to form fried tofu.
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Soak your hair in cold water. (There is an introduction to Xiangpi in the log)
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Slice the fried pork belly and cut the fried tofu into thick slices.
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Snap skin slices.
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Soak the yuba and cut into sections.
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Add oil to the wok and stir-fry the pork belly. Add onion, ginger and cooking wine.
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Add stock.
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Bring the stock to a boil, add the ring skin and fried tofu and cook for 5 minutes. Add the soaked fungus and yuba and cook for 2 minutes.
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Finally, add rapeseed, pepper, and sprinkle some coriander, chopped green onion, and a little MSG.
