Such tasting have mouthfeel more, it is particularly good to bite the moist feeling that there still is soup juice after falling.
Little steaky pork is joined in pickle soup, the oil that uses steaky pork crush out will do boiling water, shang Shui will be sweeter.
And the water that cleans out rice water with the 2nd will do boiling water, the soup taste that has made is more grumous with nutrition.
What I use is bean curd of pliable but strong, suit to use the boiling water that boil, be able to bear or endure quite boil.
With makings
| Han type big sauce | 1 spoon |
| Han type hot Chinese cabbage | 1 |
| 8 | |
| 1 | |
| 3 | |
| 1 small grasp | |
| 3 | |
| Right amount | |
| 1 teaspoon | |
| 500 milliliter |
The practice of soup of Han type pickle
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Bean curd is cut thick those who make an appointment with 0.5cm is thick piece, xianggu mushroom is abluent cut thick piece, hot Chinese cabbage and Chinese cabbage leaf cut small to reserve. Clear water is put again after rice is cleaned, clean out rice water with the 2nd round when after hand rub washs rice, stay
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Oil of a few bottom is entered in boiler, put garlic rice and Jiang Si to fry sweet hind put steaky pork decoct to give oil
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Putting hot Chinese cabbage to break up into boiler fry even
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Korea big sauce mixes with the water that clean out rice even
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Clean out the big sauce that has mixed rice water is put into boiler, small fire turns about 10 minutes or so after be being boiled, flavor with salt
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Put Xianggu mushroom and bean curd, boil to leaf of Chinese cabbage of the rejoin after tasty, the small moment that boil can leave anger
Small stick person
1. hot Chinese cabbage and Korea have saline share in sauce greatly, the take into consideration the circumstances after flavour trying please when flavorring with salt is added.
After 2. has been boiled, ask as soon as possible edible, do not suggest after pass the night again edible.
3. uses the water that clean out rice to make the soup that come, flavour will be more grumous.