Characteristic: Soup flavour is delicate, nutrition is rich, bone sweet flesh is sodden, wax gourd entrance is changed namely.
With makings
| 7~8 piece | |
| Smaller part | |
| A small | |
The practice of soup of wax gourd chop
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Pig bone is abluent, turn on the water in boiler heat water of next haemorrhage of pork chop quick-boil, cast aside go chop of float foam fish out reserves
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Wax gourd flay goes flesh, abluent, stripping and slicing
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Remove boiler additionally to join aniseed, green paragraph, Jiang Pian and Chinese prickly ash are boiled
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Small fire turns to stew half hour slow after the chop relay that will boiled next is burned to the conflagration in boiler
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Join wax gourd piece next, add right amount salt boiling 15 minutes
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Join gallinaceous essence and caraway paragraph, drip to be able to give boiler into a few balm
Small stick person
1, the scale of chop, wax gourd can be adjusted. Small fire is stewed slow, time is longer chop is soddener, shang Weiye is thicker.
2, chop is boiled with flood, turn medium baking temperature stews 30~45 minute, join wax gourd to stew to its transparent.
3, do not add salt at the beginning.
4, the fat that does not want take out chop to go up, fat gives oil to make a Shang Zhigeng delicious.
2, chop is boiled with flood, turn medium baking temperature stews 30~45 minute, join wax gourd to stew to its transparent.
3, do not add salt at the beginning.
4, the fat that does not want take out chop to go up, fat gives oil to make a Shang Zhigeng delicious.