Delicious every day, Ovine cake (hotpot freezes) practice, how to do delicious

Arrived in the winter, read aloud with respect to heart heart those who read aloud the ground to want to eat Suzhou good book hotpot. In Zang Shuyang butcher's, besides remember with concern outside hotpot of hotpot sheep miscellaneous soup, Bai Qie, like mouthfeel especially the loose, sheep cake that recalls Xian Tian. Go every time Suzhou, constant because of all sorts of the reason, the eating house that inaccessibly the opportunity looks for the home to rely on chart is big fast cheek one time. This year in the winter, him attempt duplicated the practice of ovine cake, also calculate a kind to amuse oneself.

With makings

Hotpot	500 grams
Pigskin	100 grams
Shallot	56
Ginger	3 two
Cooking wine	A few
Salt	Right amount
Water	Right amount

Ovine cake (hotpot freezes) practice

Enter cold water of hotpot, pigskin boiler, the fish out after baked wheaten cake leaves in, with foam of blood of hot water scour off
Hotpot enters boiler afresh, ginger pats knot of two broken, shallot to be put into boiler to be stewed together, after water leaves, cast aside go float foam, go into a few cooking wine the smell of mutton, if have high-pressured pot, can go up half hours are stewed after steam, if not have, when small fire stews 20 minutes shallot fish out, stew left and right sides of a hour again
During the hotpot that stew, take the advantage of heat general pigskin more than oil piece go, unplug wool clean, cut into shreds reserve
Hotpot is filled piece mincing, wait for ginger of the green in broth burden fish out need not, hotpot is broken enter boiler together with pigskin, add salt to flavor, 20 minutes are stewed after the steam on high-pressured boiler, do not have high-pressured boiler to stew one hour or so
3 two shallot fine fine-cut broken, inside the recipient that puts the aspic that make, with just lasting the box is beautiful, after hotpot and pigskin aspic had been boiled again, enter container together with broth, mix is even, wait for cool hind put freezer cold storage
Drawing of patterns, section, eat!

Small stick person

1, hotpot had better choose ovine thigh meat, so fat oil is less, there is ovine oil in ovine aspic is very unpleasant.
2, the soup of flying water must fall, boiler should be washed clean, move water heater a bit very hot temperature, develop the hematic foam on clean hotpot with hot water, this one pace is right go the smell of mutton is very important, do not want to omit.
3, more authentic practice, pork skin wants fish out need not, for graph save trouble, this one pace was not done, if stewed time is enough, skin entrance is changed namely, won't affect mouthfeel.
4, the condiments that mentions above very foundation, specific when stewing, can increase according to him be fond of a few, sweet leaf of the Bai Hu any of several hot spice plants that rectifies bead for instance, Chinese prickly ash, anise is waited a moment, but the quantity shoulds not be much, want to highlight this flavour of hotpot.
5, if have ovine bone, ox character one case broth of cook over a slow fire is best, gust can have very big addition. This dish I am the soup render that uses the stew when doing the mutton chop that bake, add hotpot sheep bone to stew again, flavour will be full-bodied much, take clear water stew only, or too few is weak. Not be the word that must pay attention to former juice raw ingredient actually, essence of bit of gourmet powder, chicken is added to carry delicacy when flavorring finally also have not cannot.

2020-08-14