Lotus Seed Pork Belly Soup

Lotus Seed Pork Belly Soup

1. Don’t put water on the pork belly, turn it over first, turn it over the sticky side

2. Put in flour, salt, and keep rubbing, the flour will knead all the mucus

3. Rinse with water

4. Add flour and salt, and knead it a second time. Obviously it's a lot cleaner

5. Rinse again. There is basically no peculiar smell at this time

6. Boil a pot of water, turn the pig back to the front, cover it with a dish (can effectively prevent the pork belly from shrinking, so that the cooked pork belly is delicious), put ginger, cooking wine, and vinegar in the pot. Skim the foam

7. When it is slightly boiled, it already smells very fragrant. Don't cook it for too long, just two or three minutes. Remove and let cool, scrape off the grease with a knife

8. And the white film here must be scraped off

9. After washing it, you can prepare the soup

10. Shred the pork belly, put in the lotus seeds and ginkgo, and use a pressure cooker with a little salt. I adjust it to the soup

11. How to core lotus seeds? Although I bought lotus seeds without cores, there are still some with cores in them. If those are boiled into the soup, the soup will be bitter. The pin I used (or the 15-16 needle for knitting sweaters) is pushed in the lotus seed, and the core inside will come out.

12. Then pour it into a small pot, then add ginger slices (if you put ginger slices early, the soup will be bitter), appropriate amount of goji berries, appropriate amount of chicken essence, and boil it.