Fresh Pork Skin in A Pot

Name: Fresh Pork Skin in A Pot
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g pork skin; 80g Crab Mushroom; 60g Carrot (red); 100g Cauliflower; 100g fish tofu; 60g meatball; 2s shallot; 4g salt; Some water; 1 teaspoon Vegetable oil

by Zhou Tai Liang Soup

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

There is a classic three-xian soup among the old eight kinds of traditional Shanghai Pudong cuisine. The protagonist of the soup must use the meat skin produced by Pudong Sanlin to be authentic and delicious. Traditional Sanxian soup uses braised eggs, winter bamboo shoots, ham, shiitake mushrooms, etc. In fact, it is far more than Sanxian, and the ingredients can also be matched at will. This pork skin is fresh in a pot and uses Sanlin salt-fried pork skin.

Fresh Pork Skin in A Pot

1. Soak the skins in water for 10 minutes

2. Clean, you can sprinkle flour to scrub to make it cleaner, cut into small pieces, blanch and rinse and drain for later use. The skin treatment is more important, otherwise it will affect the taste

3. After removing the roots of crab-flavored mushrooms or other mushrooms, clean them and drain them for later use. You can mix and match other ingredients except the skin

4. Peel and slice carrots, wash cauliflower and cut into small pieces for later use

5. Homemade water-boiled meatballs, you can also use tribute balls, etc., blanch the fish gluten in boiling water, remove the oil, remove and drain for later use

6. Carrots contain an enzyme that can destroy vc, but it fails when exposed to heat. Therefore, in order to prevent damaging the vc of other vegetables, carrots generally need to be stir-fried with heat until soft.