Lian Guo Tang

Practice of Lian Guo Tang:

Raw materials for making soup in a continuous pot

Pig hind leg meat 200 grams, white radish 75 grams (cabbage, Chinese cabbage can be), pepper oil, bean paste, onion each 13 grams, pepper, pepper powder a little, cooking wine 13 grams, soy sauce 50 grams, MSG 3 grams, pepper 5, ginger 8 grams.

Preparation steps of Lianguo soup:

1. Cook the meat thoroughly with boiling water, take it out and cut it into large slices. Cut the radish into 0.2 cm thick, 3 cm wide and 4 cm long slices. Break the ginger and green onion.

2. Use soy sauce, chili oil, Zanthoxylum powder, bean paste and soup to make juice.

3. Put the radish into the original soup with Chinese prickly ash and scallion, boil it over high heat, then put in the sliced meat, boil it slightly, then put in the cooking wine, monosodium glutamate, pepper and salt. Dip in the juice when eating.

Characteristics of Lianguo soup:

The soup is delicious and the meat is tender.

Lian Guo Tang

Lianguo soup is a famous traditional dish in Sichuan Province. The soup is delicious and the meat is tender. After the meat is thoroughly boiled in boiling water, take it out and cut it into large slices. Cut the radish into slices 0.2 cm thick, 3 cm wide and 4 cm long, and chop the ginger and cypress. Use soy sauce, chili oil, pepper powder, bean paste and soup to make the whole onion juice. Put the radish into the original soup with Chinese prickly ash and scallion, boil it over high heat, then put in the sliced meat, cook it slightly, then put in the cooking wine, monosodium glutamate, pepper and salt. Dip in the juice when eating.

Food materials

Pig hind leg meat 200 grams, white radish 75 grams (cabbage, Chinese cabbage can be), pepper oil, bean paste, onion each 13 grams, pepper, pepper powder a little, cooking wine 13 grams, soy sauce 50 grams, MSG 3 grams, pepper 5, ginger 8 grams.

practice

(1) After the meat is thoroughly boiled in boiling water, take it out and cut it into large slices. Cut the radish into 0.2 cm thick, 3 cm wide and 4 cm long slices. Break the ginger and cypress and green onion. (2) With soy sauce, chili oil, pepper powder, bean paste and soup into juice. (3) Put the radish into the original soup with Chinese prickly ash and scallion, boil it over high heat, then put in the sliced meat, cook it slightly, then put in the cooking wine, monosodium glutamate, pepper and salt. Dip in the juice when eating.

Characteristics of dishes

The soup is delicious and the meat is tender. It is one of the famous dishes in Sichuan.

nutritive value

Among the livestock meat, pork has the lowest protein content and the highest fat content. Lean pork has high protein content, up to 29 grams of protein and 6 grams of fat per 100 grams. After stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B. It can make the body feel stronger. Pork also provides essential fatty acids. Pork is sweet, nourishing yin and moistening dryness. It can provide heme (organic iron) and cysteine to promote iron absorption, and can improve iron deficiency anemia. Pork chops nourish yin, pork belly nourishes deficiency, and invigorates spleen and stomach.

Longitude: 104.06573486

Latitude: 30.65946198