1. I put all the ingredients first. There are lean meat in the bowl in the picture. Please don't pay attention to these details. If you add lean meat, it will not taste much, unless it is pork belly. There is salt powder in the picture. The lower half of the spoonful I said is not a joke. Because of the flour, the salt powder needs more than half a spoon, and the role of MSG is to lock the flavor.
2. I dissolve the flour in the water first. Any flour will do. The effect is to make the soup taste smooth, and it will work well with the fatty pork.
3. Stir with chopsticks until it is evenly dissolved.
4. Pour the meat first after boiling the water, because the fat pork is oilier, and it may not be easy to cook it afterwards.
5. Stir evenly so that the fat pork will not stick together.
6. I use half of the bitter gourd. After all, I am more economical. If I pour one bitter gourd, I will go out and buy it again tomorrow, which is troublesome. There can be more bitter gourd, bitterness lowers the fire, but if it is less than two roots, the bitterness will not go far.
7. Similarly, stir well. So that the juice of bitter gourd is fully boiled out.
8. Add spring onions, you read that right, my spring onions are not for decoration, but for flavor.
9. Stir the same evenly, at this time, the aroma of vegetables will waft out. Remember to play a mobile phone game with a button version called "Caixang".
10. Add the roux, I'm lazy, the roux didn't mix too evenly. Pay attention here, be sure to keep stirring after adding the roux.
11. Keep stirring, the effect is to prevent the roux from being burnt by the bottom of the pot. You are not mistaken. Adding flour will burnt, so keep stirring, otherwise it will become a "smell of love" ___《Famine》
12. It looks like this after mixing well, but you still have to stir when adding seasonings.
13. I took out the unopened salt powder, you know, in order to prevent the damp salt from being affected by the next commentary, I took out the unopened. (More on the damp ones)
14. Half a spoon of salt, don’t be afraid of being too salty, this is still less, you have to try the taste in the middle, so hurry up.
15. You have to keep stirring while adding the salt to prevent the flour from settling and turning into a "smell of love".
16. In the middle, you have to keep tasting and adding salt, until you taste a little salty, you don't need to add salt.
17. Add 12 capsules of MSG to lock the flavor. This is no longer 12 capsules, okay!
18. Then shake off some
19. Add monosodium glutamate to lock the taste. The role of monosodium glutamate is to make the pork flavor stronger and the soup sweeter. If you add too much, the pork will taste thick and the soup will be too sweet, so 12 monosodium glutamate is enough, you too Don't care about the 12 capsules I said, you just get 3-4 capsules, 18 capsules and 20 capsules are no problem.
20. Finally, I took it out and ate it. The one on the right is only available for the holidays, so don’t mind.
Tips:The hardest part of the whole process is the need to keep stirring after adding the flour, otherwise it will become "the taste of love"; MSG should not be too much, because pork, bitter gourd, and onions contain "natural MSG" (the taste of the food itself). Adding MSG is just to lock the taste, that is, for the taste, if you don't add it, it will only be salty soup, which is not appetizing. Well, the above is "Fatty Pork and Bitter Gourd Soup", I hope to reduce the anger of you who get angry.
