Method:Broiling




Raw material

Pig rib meat 300 grams, ripe salty pork 200 grams, spring bamboo shoots 225 grams, onion, ginger each 15 grams, cooking wine 10 grams, refined salt, white sugar each 3 grams, monosodium glutamate 2 grams, sesame oil 10 grams.


Manufacture

1st, the ripe salty pork, the pig rib meat slivers the block. Spring the bamboo shoots sliver the uneven slice. The onion slivers the section. Jiang Paisong.
2nd, in the pot puts the clear water 1000 grams, gets down enters the pig rib meat, the onion section, the ginger, the cooking wine, the capping fire boils, casts aside only the spume, changes to the flame capping to cook in a covered vessel ripe.
3rd, sorts the onion, the ginger not to need, to get down enters the ripe salty pork.
4th, under enters spring the bamboo shoots to continue to cook in a covered vessel crisply to rotten, when the cooking liquor is thickly white, joins the refined salt, the white sugar, the monosodium glutamate slightly to burn, drenches into the sesame oil, leaves the pot to enter in the soup bowl namely to become abundantly.


Characteristic

Pulp crisp rotten, the bamboo shoots delicate fragrance, the fresh taste is spring mellow, flavor alone.


Operation prompt

The flesh lump must cut the size is even. Cooks in a covered vessel the system with the flame.

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