Sliced Radish Sanjidi Soup

Name: Sliced Radish Sanjidi Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 (250g) radish; 60g pork; 60g Pork liver; 60g Pig vermicelli; Some Fresh mushrooms; Some salt; Some starch; Some pepper; Some Chicken Essence; Some oil

by Chen Yu

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Sanjidi soup is a traditional Hakka snack. In the era of imperial examinations, champion, second-place winner, and Tanhua were the top three in the palace examination, collectively referred to as the third and the third. Later generations used the three ingredients of pork liver, lean meat and pork belly to compare the third and the third, and the third and the third soup was named after it. "

Sliced Radish Sanjidi Soup

1. Half a radish is enough, peel off the skin first.

2. The third and third ones are: pork, pork liver, and pork intestines, cleaned and sliced, and mixed well with oil, salt, and starch.

3. Cut the radishes into slices with a paring knife.

4. Sliced radish and fresh mushrooms.

5. Mushroom slices.

6. Boil a pot of water and add sliced radish.

7. Cook the radish slices until transparent, add the mushroom slices and cook for two minutes.

8. Then put the third and third in the boiling soup, boil for 3 minutes, do not cook for too long, the meat is just right, and the meat will not taste good when it is old. The third and third specializes in the tenderness of the meat.

9. Finally, add salt, pepper, chicken bouillon, sprinkle some chopped green onions, and turn off the heat. (Because the oil was added during the first and third mixing, there is no need to add oil in the subsequent cooking process.)