Sishen Pork Belly Soup
1.
Prepare the ingredients for the four gods according to the ingredient list. Dried yam can be replaced with fresh iron stick yam, and Gorgon can be replaced with coix seed.
2.
Gorgon is relatively hard to cook, so you can soak it in advance.
3.
The cleaning of pork belly is cumbersome and requires repeated cleaning with salt and flour to take away most of the mucus on the surface.
4.
Repeatedly knead, rinse with water, add flour, and repeat.
5.
The inside should also be turned over and cleaned, and the excess grease should be cut off.
6.
The cleaned pork belly adds a little white wine and let it stand for 15 minutes, mainly for deodorization.
7.
Next, to blanch the pork belly, we first stuff a plate into the pork belly to prevent the pork belly from shrinking after blanching. Add a pinch of salt, ginger and pepper to the water, and put it in a pot under cold water.
8.
The blanched pork belly took out the plate and looked, because there was a plate supporting it, it did not shrink much.
9.
Cut the pork belly into strips.
10.
Put the pork belly and the ingredients of the four gods into the pressure cooker. Of course, if you have time, it is better to use a casserole slow cooker. Pork belly has a strong flavor, so you can add more ginger and cooking wine.
11.
Put it into the electric pressure cooker, a mode of original soup. After breathing, continue to open the lid and cook for 10 minutes, at this time you can add salt and sugar to taste. Add a little medlar and white pepper before serving.
12.
Drizzle a little sesame oil. Sishen soup is flat in nature and suitable for most people.
