1. The big piece of bait is cut into 4cm wide strips, and then cut into pieces of the same thickness. Rinse twice with clean water and place in a basin for later use.
2. Cut the pork tenderloin into slices and then shred it with a knife. Use a little salt, lemon juice (cooking wine), white pepper and starch to mix well and set aside, chopped chives, thinly sliced ginger, milk cabbage or yellow sprout, baby doll Wash the vegetables in dry water and cut into sections as wide as a finger for use
3. Heat up the pan, pour in the right amount of corn oil, 60% to 70% of the heat, the meat slices are slippery, fry until the color changes, and the ginger slices and green onion are sautéed with oil at the bottom of the pan. Stir fry a few times in the green vegetables, and remove the bait from the water basin. Put the pieces into the pot and stir-fry evenly, add the shredded pork, pour in enough boiling water and bring to a boil (the amount of water is your own control, if you like the soup, add more water, if you don’t like it, add less)
4. Turn to medium and low heat and simmer until the soup is milky white, add salt and scallops, add a teaspoon of golden goose oil chive sauce, sprinkle with crushed white pepper (grind the white pepper shaker and turn two or three times) and gently push the spoon a few times Bottom to prevent the bottom from sticking, turn off the heat if the bait pieces are soft and waxy (not suitable for long simmering, the bait pieces are easy to become soft and loose)
5. Serve in a bowl, the soup is delicious and the bait is soft and waxy
Tips:1. The bait pieces are made of fragrant rice, which is not as good as the rice cake pieces made of glutinous rice, so it is not suitable to be simmered for a long time
2. Seasonal Chinese cabbage, milk cabbage, baby cabbage, rapeseed can be used instead of yellow sprouts (cabbage)
3. Scallops, stock powder, etc. can all be replaced with chicken essence
4. You can leave it without golden goose oil chive sauce, or sprinkle a handful of lard residue.