Pork loin and chrysanthemum soup

Overview

I learned how to make carrot and pork loin soup from Gourmet World before, but I was in a hurry and didn’t buy carrots this time. After thinking about it for a long time, I found a few chrysanthemums in the refrigerator. Chrysanthemum chrysanthemum has a special smell, which can just cover up the fishy smell of pork loin.

Tags

• soups
• chrysanthemum chrysanthemum
• pork loin
• chopped green onion
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the pork loin in half and remove the white part, which is the main source of the smell. The other half was a bit messy, but this one was more successful and was completed with one cut.

   

2. 2 Change the knife. With the outside of the pork loin facing down, cut the top with a vertical knife, that is, a horizontal knife plus a vertical knife, but it cannot be cut.

   

3. 3 This is what it looks like after cutting

   

4. 4 Pour cold water through the blood for a few times, add cooking wine to the cold water and blanch until cooked, then take it out of the pot and it will be almost raw. After taking it out, run it through cold water to ensure the crispy texture of the pork loin.

   

5. 5 Wash the chrysanthemum, separate the stems and leaves, and cut the stems into small sections.

   

6. 6 Add a little oil to the pot, add chopped green onion and pepper, add a little soy sauce, add water, and add the pork loin to the pot. After the water boils, first add the chrysanthemum segments and cook for about two minutes, then add the chrysanthemum flavor, cook for a while, add salt to taste and serve