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This is a classic homemade soup, spicy and sour, with a rich flavor profile that stimulates the appetite. Chef M's special touch is adding glass noodles, which not only increases satiety but also provides a unique smooth texture. By rendering the fat from the pork belly to sauté all ingredients, and then pouring soy sauce along the edge of the hot pan, the soup base's aroma and depth become even more robust and mellow.
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Shred all ingredients and set aside. → Heat a dry pan, render the pork belly strips until fragrant, then add carrot strips, bamboo shoot strips, and wood ear mushroom strips in sequence and stir-fry until aromatic. → Pour soy sauce along the edge of the hot pan, then add water and glass noodles, and bring to a boil. → Thicken with lotus root starch slurry, then add shredded tofu and egg mixture to form egg drops. → After serving, add white pepper, white vinegar, chopped green onions, cilantro, and sesame oil to taste.
Shred all ingredients and set aside. → Heat a dry pan, render the pork belly strips until fragrant, then add carrot strips, bamboo shoot strips, and wood ear mushroom strips in sequence and stir-fry until aromatic. → Pour soy sauce along the edge of the hot pan, then add water and glass noodles, and bring to a boil. → Thicken with lotus root starch slurry, then add shredded tofu and egg mixture to form egg drops. → After serving, add white pepper, white vinegar, chopped green onions, cilantro, and sesame oil to taste.
This is a classic homemade soup, spicy and sour, with a rich flavor profile that stimulates the appetite. Chef M's special touch is adding glass noodles, which not only increases satiety but also provides a unique smooth texture. By rendering the fat from the pork belly to sauté all ingredients, and then pouring soy sauce along the edge of the hot pan, the soup base's aroma and depth become even more robust and mellow.
Shred pork belly, carrot, wood ear mushroom, salad bamboo shoot, glass noodles, green onion, and cilantro into fine strips and set aside.
Heat a dry pan over medium heat, add pork belly strips directly without oil, and render until the pork fat is released.
Once the pork fat is rendered, add carrot strips and stir-fry, using the pork fat to bring out the color and aroma of the carrots.
Next, add bamboo shoot strips and wood ear mushroom strips, continue to stir-fry until all ingredients are fragrant.
Pour soy sauce along the edge of the hot pan, stir-fry quickly a few times to sear and bring out the caramelized aroma of the soy sauce.
Using the fat rendered from the pork belly to sauté the vegetables makes the soup base more fragrant and mellow without being greasy.
Pouring soy sauce along the edge of the hot pan (searing method) stimulates a richer soy sauce aroma, which is key to a delicious soup base.
Adding white pepper and vinegar after the soup is removed from heat maximizes their pungent and tangy flavors, preventing them from evaporating due to high-temperature cooking.
When thickening, add the slurry in small amounts gradually to better control the consistency of the soup.
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