Bitter Pork Belly Soup

Overview

My daughter-in-law used to have stomach problems. No matter what folk remedies she took, the medicine didn't work. Later, I brought Kushu from my hometown to Xinjiang and made Kushu pork tripe soup for her to eat once a week, and she got better after that. I haven’t been back to Sichuan for half a year, so my mother sent it to me via express delivery from Luzhou so that we could eat it regularly to detoxify. My favorite thing to eat is the braised pork belly. The soup is very fresh and the tripe strips are also very delicious

Tags

• soups
• soup
• cantonese cuisine
• maternity
• winter recipes
• banquet dishes
• lunch
• bitter weed
• pork belly
• zanthoxylum bungeanum
• ginger slices
• salt

Ingredients

Steps

1. 1 Don’t choose a pork belly that is too big [Never buy a sow’s belly]

   

2. 2 Take it back and use flour directly, spread a layer on the surface; wash it with water and it will be clean; turn it over and wash the inside

   

3. 3 Wash the pork belly; peel the bitter clams

   

4. 4 Put the pork belly in a casserole, add ginger slices, peppercorns, and salt and make soup. After boiling, use low heat

   

5. 5 Stew until you can insert chopsticks into the pork belly [I stewed it for 1 and a half hours]

   

6. 6 Stewed soft belly modified article

   

7. 7 Stew tripe strips and bitter clams together, simmer over low heat for 40 minutes

   

8. 8 Just put it in a soup pot