Xianglian chestnut and pork tripe soup recipe-Chinese Food-best chinese food recipes-cooking food

Step2:How to deal with pork tripe - turn the inside out and rinse it with water. Pour in 4 tbsp of white vinegar twice to remove fishiness. Pour in 2 tbsp each time and rinse with water. Add 1 teaspoon salt to 30 grams of flour and wash again until it is completely cleaned. The flour can absorb the dirt on the pork belly. A lot of hard to wash food can be cleaned with flour. After cleaning, kick the fat off the pork tripe to prevent greasiness.

Step3:Blanch pork tripe and ginger in cold water. Add 2 tbsp cooking wine and boil for another 5 minutes.

Step4:At this time, the pork tripe is harder. Take it out and put it under the tap to wash the foam.

Step5:Cut pork tripe into small pieces with a knife. Slice ginger.

Step6:Pour 2 / 3 of the pot of cold water into the casserole. Add the pork tripe.

Step7:Poke a hole in the jujube with your hand. In this way, the nutrients in the soup can be easily integrated into the soup.

Step8:Add ginger. Drop a few drops of white vinegar and bring to a boil for about an hour. The purpose of dropping vinegar is to make the nutritive ingredients of pork tripe fit well in the soup. It can also remove the fishy smell. Especially when making bone soup.

Step9:Add lotus seeds about 30 minutes before the soup comes out of the pot.

Step10:At the same time, add dates and chestnuts and heat them for another half an hour. Chestnuts and lotus seeds are easy to ripen. Don't boil them too long, or they will break easily.

Step11:Add a medlar two minutes before you leave the pot.

Step12:Add pepper. Add 3 teaspoons salt to improve the taste. It is suggested to add it according to your own taste. Finally, add 10 grams sesame oil to improve the flavor. A pot of rich fresh soup is ready.

Step13:The finished product is a very good nourishing soup. It's very suitable for winter. Warm u

Cooking tips:It's a skill to easily remove the shell of chestnut - it's recommended that you don't eat it immediately after you buy it. First put it on the ground for ventilation for two or three days. In this way, the endothelium and shell will be naturally separated. When you eat it, you can use the back of the knife to crack and peel it. If some of the endothelium is really hard to peel, it is easy to peel it by soaking it in water for a few hours or boiling it in boiling water for a few minutes after making a cross knife. There are skills in making delicious dishes.