Bone Broth

Name: Bone Broth
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork; 1 egg; 1 pound Copy skin; 30g shallot; 2 catties Pig bone; a little ginger; Some salt; a little pepper powder; a little White pepper; a little Chicken Essence; a little MSG

by Spring sister

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Chaoshou is the name of wonton in Sichuan and Chongqing. When I was young, I liked the famous snack "Chicken Chaoshou" in our hometown the most. Many times after buying a book with my dad in Xinhua Bookstore, I would go to eat a bowl of chicken and make hands. The soup is delicious and unforgettable to this day.

At home, we often eat chuoshou. Most of the pork chuoshou is supplemented with big bone broth, which is clear soup chuoshou, or with various seasonings and red oil, which is what we often call red oil chuoshou. After the minced meat taste is adjusted, it is more than half of the time. When it is paired with bone broth made from bone collagen or carefully prepared red oil, the taste will be even higher.

I once promised "Little Pig Run" to post a few recipes with less oily smoke, and this one is just one. "

Bone Broth

1. Put an appropriate amount of water in the pot, wash the big bones, pat the ginger to loosen, add a small amount of pepper and pepper, boil over high heat, and skim the foam. Continue to simmer for two hours on medium-high heat, then pour out the soup, and add another amount of hot water. After the high heat is boiled, continue to simmer for two hours on medium heat until the soup is white and flavorful.

2. Boiled big bone soup.

3. Wash the pork and slice it. It can be fat three and seven thin. I prefer to use net lean meat.

4. Wash the green onion and ginger, chop finely, put it into the food processor with the meat slices, and pour a small amount of water. Green onions can also be replaced with onions, which tastes great. This step can also add an appropriate amount of shrimp skin.

5. Press the hot key for 10-20 seconds to beat the meat into fillings.

6. Just mark it as shown in the picture, and the taste is just right. Of course, it's okay to play more delicately.

7. Add an egg, a tablespoon of about 5 grams of salt, white pepper powder, pepper noodles, a little chicken essence and MSG, a small bowl of bone broth, beat in the meat 3-4 times until the meat absorbs the water, then add a spoon (10 G) Sweet potato starch, moistened with water or bone broth, continue to stir until the meat is firm. The salt for the meat filling can be a little bit heavier, and it is just right to be so salty after being wrapped in the skin and cooked.

8. Get ready to copy the skin.

9. Take a copy of the skin and scrape into the appropriate meat filling with a bamboo chip. The minced meat is placed in the center of the skin.

10. Fold the cut leather in half diagonally. Wipe the tip of the skin on the end of the index finger with a bamboo chip. There is gravy on the bamboo slices, which can help to knead the hands.

11. Use your middle finger to tick the middle of the diagonal line inward.

12. Knead the two ends of the hands together again.

13. Just copy it and wrap it up.

14. How many packets to eat.

15. Wash the pot, put water to a boil. Pour into Shengchao Shou.

16. When you cover and boil, pour in a small bowl of water and continue to cover and boil for about one minute.

17. When cooking, take an empty bowl and put the seasoning. Soup seasoning: salt, pepper noodles, chicken essence (MSG), chopped green onion, you can also put a small amount of pepper powder, big bone soup. Red oil seasoning: original soy sauce, pepper noodles, pepper oil, sesame oil, chicken essence (MSG), red pepper oil, green onion, a little big bone soup.