Huansi soup

Method of huansi Decoction:

Raw materials for making huansi soup:

350 grams of live eel. 50g shrimps, 20g cooked ham, 50g pork loin slices, 20g dried mushrooms, 10g dried shrimps, 30g cooked bamboo shoots slices and 5g dried shrimps. 750g pork soup, 15g Shaojiu, 15g scallion, 7.5G ginger, 5g salt, 3G monosodium glutamate and 1.5g white pepper.

Processing steps of huansi Decoction:

Wash the eel, remove the head, tail and spine, and cut into 7 cm segments. Heat the pot over a high heat. Ladle in the soybean oil and heat it to 80% heat (about 200 ℃). Put in the eel section and fry for 2 minutes. Remove. Heat the original pot, pour in the eel section, ladle in the pork soup, add other ingredients, add Shaojiu, Congjie, ginger, bring to a boil, skim off the foam. Simmer over low heat for 10 minutes until the soup is milky white. Remove the onion and ginger from the high heat and add the refined salt. MSG, from the pot into the soup bowl, sprinkle with white pepper.

Characteristics of huansi Decoction:

The soup is milky white, fragrant, salty and crisp. It is a seasonal delicacy in summer.

Huansi soup

Huansi soup is a famous traditional dish, belonging to Jiangsu cuisine. It is made of eel. The soup is milky white in color, strong in fragrance, salty in taste, and crisp in meat. It is a seasonal delicacy in summer.

Raw materials

350 grams of live eel. 50 grams of shrimp, 20 grams of cooked ham, 50 grams of pork loin slices, 20 grams of Shuifa mushroom, 10 grams of Shuifa shrimp, 30 grams of cooked bamboo shoots slices Shrimp 5 grams. 750g pork soup, 15g Shaojiu, 15g scallion, 7.5G ginger, 5g salt, 3G monosodium glutamate and 1.5g white pepper.

Production process

Cure the eel, remove the head, tail and spine, wash and cut into 7 cm segments. Heat the pot over a high heat. Ladle in the soybean oil and heat it to 80% heat (about 200 ℃). Put in the eel section and fry for 2 minutes. Remove. Heat the original pot, pour in the eel section, ladle in the pork soup, add other ingredients, add Shaojiu, Congjie, ginger, bring to a boil, skim off the foam. Simmer over low heat for 10 minutes until the soup is milky white. Remove the onion and ginger from the high heat and add the refined salt. MSG, from the pot into the soup bowl, sprinkle with white pepper.

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