Sour Bamboo Shoot and Meat Soup

Name: Sour Bamboo Shoot and Meat Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pig meat; 50g Sour Bamboo Shoots; a little chopped green onion; Some salt; Some Chicken noodles; a little Black pepper; a little sesame oil; 1 1/2 tablespoons Meat tenderizer (marinade); 1 tbsp A tablespoon of water (marinade); 1/4 teaspoon Salt (marinade); a little Chicken powder (marinade); 1/2 teaspoon Sesame oil (marinade); 1/2 teaspoon Rice wine (marinade); 1/2 teaspoon Wei Ji Xian Soy Sauce (marinade)

by Xiaoguo_C

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Sour bamboo shoots, as the name suggests, are fermented with bamboo shoots. It has a strong sour taste. This kind of acid has a different feeling from vinegar. Although it is sour, it does not have the prickly sourness of vinegar. Opening the lid of the jar, a mellow sour scent came out. I haven’t eaten it yet, and my saliva has been sloppy in my mouth... Sour bamboo shoots can be regarded as a natural condiment, often used in soups. Such as meat soup, fish soup, etc., the taste is extremely delicious~~~ People who like to eat sour often add a large amount of sour bamboo shoots with chopsticks. After the sour bamboo shoots are cooked, most of the sourness is dissolved in the soup. The boiled sour bamboo shoots have a slight sour fragrance, and we often eat all the bamboo shoots with soup. The sour taste helps appetite and relieve greasiness. Every time a family member has a lack of appetite, he will cook a bowl of sour bamboo shoot meat soup, even if the appetite is weak, it can't resist its charm! Cabbage is acidophilic, and it is sour-free. It is especially fond of sour bamboo shoots. Whenever he uses sour bamboo shoots into the dish, he always eats so much that he doesn't even have the soup left! And the sour bamboo shoots meat soup that I shared with you today is extremely simple. People who like sour will definitely fall in love with it in an instant~~~"

Sour Bamboo Shoot and Meat Soup

1. Prepare the required materials, shred the pork meat, don’t chop the shreds too finely, chop the green onion

2. Divide the pork shreds into three to four times and add a small amount of water. Grab the pork thoroughly with your hands each time. Let the pork eat the water. After the pork has eaten the water, add the marinade (except the tender meat powder and the clear) and marinate for 20 minutes

3. Divide the pork shreds into three to four times and add a small amount of water, each time with your hands, let the pork eat in the moisture

4. After the pork eats the water, add the marinade (except the tender meat powder and clear) and marinate for 20 minutes

5. Heat a little oil in the pan, add the sour bamboo shoots and fry it for a sour fragrance

6. Add some water to boil

7. Using the time to boil water, add 1 1/2 tablespoons of meat tenderizer, 1 tablespoon of water and a little salad oil to the marinated meat and mix well again

8. After the water in the pot is boiled, put the well-distributed pork shreds into the pot in a small amount. Don’t rush to poke the pork shreds with chopsticks at this time.

9. When the pork is almost cooked, use the chopsticks to gently move the pork shreds. At this time, the pork shreds will be dispersed quickly.

10. When the pork is almost cooked, use the chopsticks to gently move the pork shreds. At this time, the pork shreds will quickly spread. Then season the salt, black pepper, chicken powder, and sesame oil according to your own salty and light taste.

11. Sprinkle a little green onion on it~~~

Tips:
1. If you want the pork to be boiled to be tender, smooth and refreshing, it is a crucial step to fill the pork with water. The cut pork shreds/slices are added in small amounts of water, and each time the water is added, the water is fully grasped until the pork shreds can not eat water, and then add the marinade to marinate. After marinating, add tender meat powder or starch and water again Grab well, add a little salad oil to wrap the meat tenderizer or starch outside. The pork is very tender and refreshing. The moisture of the pork itself and the moisture that is eaten in makes the pork itself look very juicy and tender. Wrap with wet starch and salad oil, so that the pork shreds lose as little water as possible during the cooking process, so that the pork shreds become wood and lose the taste.

2. Don't rush to poke the pork shreds out of the pot. When the pork is cooked quickly and the surface is basically set, poke it away with chopsticks. If you swipe it too quickly, it will loosen the starch on the surface of the pork shreds, which will not only confuse the broth, but also make the pork lose its proper taste.