Chinese Food
Jiuguiyi Yangyan soup
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Cooking ingredients
Cooking Steps
Step1:All kinds of ingredients are read
Step2:Soak the pectin in 23 pieces of ginger water for 20 minutes to make it soft. Take it up for standby
Step3:Soak the Hericium erinaceus in clear water for 20 minutes. Squeeze dry the water for standby
Step4:Add some cooking wine, ginger and star anise to the water and bring to boil. Put in the cleaned pig bone and cook for 3 minutes. Remove and rinse the blood for use
Step5:Put pork bone and other ingredients except wolfberry into the slow stew pot. Add boiling water to cover all the ingredients. Start the low-end slow stew for 36 hours
Step6:Add wolfberry 20 minutes before starting the pot. When starting the pot, add some salt to taste.
Cooking tips:1. All kinds of traditional Chinese medicine ingredients can be bought in various large and medium-sized pharmacies; 2. Glue and Hericium Mushroom should be soaked in clear water to be soft in advance; other traditional Chinese medicine should be washed with clear water; 3. Before the pig bone is put into the pot, it's better to add wine, ginger and anise to boil in boiling water and wash the blood water. Only in this way can the stewed soup be clear and free of blood smell; 4. A jin of pig bone can be replaced by half a jin of lean meat or a jin of chicken; 5. Stewed slowly When the water overflows the material, don't add too much, so as not to affect the mellow taste of the soup; 6. Don't add the wolfberry too early, or it will boil and bloom; 7. Don't put the salt too early. That will make the meat smaller and harder. It's not easy to burn and crisp. It tastes very firewood and tastes bad. The salt will also make the water in the meat run out quickly. It will speed up the solidification and strictness of the meat protein. 8. The bottom of the slow cooker will be very hot when it is electrified for a long time. It is better to put it on the tile and cement floor when using. There are skills in making delicious dishes.
