Name: Lotus Belly Slice Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Pork belly; 1 small bowl Lotus seed; 500g Thousand pages tofu; 2 teaspoons salt; 2 stages shallot; 8 slices ginger; 15 capsules pepper; 1 tbsp Cooking Wine; 100g Vegetable oil; Some water; 2 pieces Shallots

Lotus Belly Slice Soup

by Lailai's Blog

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

When boiling a pot of good soup favored by family members, there are nothing more than three to pay attention to. First, it is important to choose fresh ingredients for the food you eat at home; second, the pork belly is handled carefully before the soup is made, clean and free of peculiar smell; third, the heat is again In place, the belly slices are full of mouthfeel, soft and smooth, with a bit of crunchy teeth. Therefore, a good pot of soup lies not only in the freshness and fineness of the ingredients, but also in the grasp of the heat and the time when making the soup. The so-called "high fire to boil, low fire to simmer" is the eight-character motto of the homemade soup recipe.

Lotus Belly Slice Soup

1. Wash the pork belly with vegetable oil on both sides repeatedly until the mucus is removed and there is no fishy smell

2. Put 4 slices of ginger and green onion in the pot, sprinkle with diced pepper, put in the cleaned pork belly, boil the water for two times, pour in cooking wine, continue to cook for 3-5 minutes on high heat, and remove the pork belly. Out

3. Spread the pork belly slightly and cool it for the second time: tear off the umbilical membrane while it is hot, then turn it over to scrape off the grease particles, rinse the processed pork belly again and cut it into strips

4. Pour enough water into the casserole at one time, put 4 slices of ginger, put the belly strips into the pot, boil the pot on high fire, skim off the foam that appears after the soup is boiled, turn to medium and low heat and cook for about 30 minutes

5. Wash the lotus seeds and put them in the pot. Stir the ingredients in the pot, continue to simmer for about 1 hour until the belly is cooked and soft, and the lotus rice flour is glutinous.

6. Put the Chiba tofu slices into the pot, turn to high heat and boil the pot, continue to boil for about 10 minutes, add salt, a little pepper and stir well, sprinkle with chopped green onions and stir up the pot.