White Pepper Pork Belly Soup
1.
Wash the pork belly, add salt and white vinegar, rub it a few times, and wash it with water. Wash 3 times repeatedly. Remember to scrape off the yellowish stomach wall.
2.
Cut the pork belly into small pieces and put them in a bowl.
3.
Pour clean water into the pot, pour the pork belly into the pot, pour in the cooking wine, boil for 2 minutes, remove it, rinse with clean water and put it in a bowl.
4.
Pour the pork belly into the pot, add the ginger slices, pour in an appropriate amount of water, and add white wine. Cover the pot, press and hold the soup button, and cook for 2 hours at regular intervals.
5.
After the water boils, open the lid, add pepper, and mix well. Cover the pot and continue to cook the soup.
6.
Take a bowl, put the lotus seeds, add water and soak for 5-10 minutes.
7.
After the lotus seeds are soaked, go to the heart and wash them with water; wash the carrots and cut into small pieces; wash the fresh fungus; wash the Shanghai greens; peel the bamboo shoots, wash and slice them. Put them in a bowl and set aside.
8.
Pour clear water into the pot, pour the bamboo shoots into the pot, cook for 5 minutes after the water is boiling, remove and set aside.
9.
After 1 hour, open the lid, add bamboo shoots and carrots, and mix well. Cover the pot and continue to cook the soup.
10.
After 45 minutes, open the lid, add the fungus, and mix well. Cover the pot and continue to cook the soup.
11.
After another 10 minutes, open the lid, season with salt, and mix well.
12.
Add Shanghai Green and mix well. Cook for 1 minute.
13.
Finally, sprinkle with chopped green onion and mix well to serve.
14.
Out of the pot and bowl.
Tips:
1. If you have coarse salt at home, it is best to scrub with coarse salt for better effect of removing fishy.
2. The bamboo shoots I use are spring bamboo shoots. Boil them for a few minutes before putting them in the pot, otherwise the boiled pork belly soup will cry.
