Name: An Essential Warming Soup for Early Winter-crispy Pork and Carrot Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork belly; 1 piece egg; 1 White radish; 40g starch; A paragraph shallot; 6 slices ginger; 15 capsules pepper; 1 short section Cinnamon; 2 teaspoons Soy sauce; 2 teaspoons salt; 1/2 teaspoon Sugar; 2 teaspoons Rice wine

An Essential Warming Soup for Early Winter-crispy Pork and Carrot Soup

by Sang Dolma

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Things that can experience the tempering of time must be good things, such as soup, that's it. The longer the time, the stronger the fragrance of itself. As the old saying goes, "Eat radish in winter and ginger in summer". The seemingly ordinary radish has medicinal value that cannot be ignored. It is also a versatile ingredient for many soups. Naturally, as the winter enters, a variety of soups will be cooked. It is indispensable. Slow-fire slurping soup, fusion of all the flavors of the ingredients, warms the stomach and the heart, and most soups also have a tonic effect. Today’s crispy pork radish soup is a little more complicated than other soups. The marinated pork belly is tender and tender, with a soft taste, with the fragrance of radish, and the fusion of various seasonings. It is naturally delicious. In the cold winter, make a pot of heart-warming soup for your family. This way of expressing love will be more intimate and happier than others. "

An Essential Warming Soup for Early Winter-crispy Pork and Carrot Soup

1. Peel the white radish, cut into pieces with a hob for later use, take a small section of green onion and mince, and cut the pork belly into small pieces;

An Essential Warming Soup for Early Winter-crispy Pork and Carrot Soup recipe

2. Cut the pork belly, add chopped green onion, 3 slices of ginger, 7 peppercorns, 1 small piece of cinnamon, 2 teaspoons of light soy sauce, 1 teaspoon of salt, and 1/2 teaspoon of sugar to marinate for half an hour;

3. Marinate the marinated pork belly, remove the seasoning, put it in the egg liquid, add the starch, stir until the starch and the egg are all fused and become a paste, marinate for 1 hour;

4. Pour the oil in the pan, wait for the oil to heat up, add the marinated pork belly, fry on high heat until the pork belly is golden on both sides, remove;

5. Add water to the casserole, add green onions, 3 slices of ginger, 8 peppercorns, 2 teaspoons of rice wine, 1 teaspoon of salt, then add the fried pork belly and sliced white radish, boil until boiling, turn to low heat, simmer slowly, and simmer When the white radish becomes soft, it will be out of the pan in about 30 minutes.

Tips:
1. When mixing the eggs and starch, you need to fuse them all into a batter, not too thin, if the hanging is not batter, the feeling of crispy meat will be less;
2. The green onions used for marinating meat should be finely chopped, and when boiling the soup, green onions are better;
3. If you don't like fatty meat, this soup can also be made with lean meat. I personally feel that fat and thin meat tastes better.