Hainan Ding'an bone hot pot

Hainan Ding'an bone hot pot

Introduction:

"Hainan's more distinctive hotpots include Hainan Ding'an bone hotpot, Shishan mutton hotpot and Lingshui Seafood Hotpot. Among them, bone hotpot and mutton hotpot are all over the street. Regardless of spring, summer, autumn and winter, the stalls on the street are always full of diners. At a glance, you can see smoke steaming and everyone sweating. Ding'an is a county in Hainan Province, close to Haikou. It is famous for Ding'an black pig, Ding'an zongzi and Ding'an Niangzi. Ding'an pig is raised in the wild and mainly eats wild plants. Its meat is strong and its bones are crisp. What's more, it's not enough. It's hard to say whether the hot pot shops on the street use authentic ones. Today's Ding'an bone hot pot is made of the well-known Ding'an black pig bone. After boiling water to remove the fishy smell, it is put into a large pot and simmered for 5-6 hours with clear water until the soup turns white. After filtering out the bone and noodle fat, it is used as the old soup. When the guests come, take an appropriate amount of the old soup and dilute it. Then put in the fresh pig bone or spareribs, with soybeans as the bottom of the pot, with fresh vegetables, viscera, pork, etc Meat, with Hainan characteristics to sour orange juice as the main dip, as well as a small amount of salt, pepper and other ingredients. The soup is fresh but not oily, the bones are crisp and delicious, and the vegetables are fresh and greasy. The biggest feature of Ding'an black pig bone soup is light and healthy. There is no particularly complicated process or ancestral secret recipe. Instead, it maintains the original flavor of fresh and delicious juice to the maximum extent. The soup is fresh but not oily, the bones are crisp and delicious, and the vegetables are fresh and greasy, so that all the customers can smell it. "

Production steps:

Step 1: clean and cut the bone of Ding'an black pig into segments, which can be handed over to the butcher;

Step 2: blanch the bone to remove the blood and set aside two pieces for use;

Step 3: prepare the food you want to eat;

Step 4: prepare the food you want to eat;

Step 5: blanch the bones and put them in a casserole. Bring them to a boil over high heat and turn them to a low heat for 5 hours;

Step 6: guduzhong;

Step 7: at the same time, peel and slice the radish, wash the mushrooms and vegetables, and cut the mushrooms with a knife;

Step 8: then prepare the dip, and prepare the sour orange;

Step 9: cut off the top of the small sour orange;

Step 10: squeeze the orange juice into the dipping dish, and add other seasonings just like other hot pot dipping sauces. Today, I eat light ones, with only soy sauce, salt and a little sugar. If I like, I can also put sesame, peanut, XO sauce, pepper and so on;

Step 11: the dipping materials and all vegetarian hotpot materials are ready;

Step 12: after the old bone soup is cooked, the bones are broken. The soup is milky white and fragrant. Remove and filter out the pure soup;

Step 13: take an appropriate amount of old soup, put it into another casserole, and add an appropriate amount of water, about half the amount;

Step 14: put in the soaked soybean;

Step 15: put in the fresh bone, bring to a boil, and the bottom of the hot pot is ready;

Step 16: eat. I wanted to wash by the kitchen table alone, but I couldn't take a good picture, so I cooked it in one pot.

Step 17: finished product drawing

Materials required:

Ding'an black pig bone: appropriate amount

Soybeans: moderate

White jade mushroom: right amount

Lentinus edodes: right amount

Straw mushroom: appropriate amount

Lettuce: moderate

White radish: right amount

Salt: right amount

Small orange: right amount

Soy sauce: right amount

Sugar: a little

Precautions: 1. If you can't use up the boiled soup, you can use a clean, oil-free and water-free sealed bowl. Next time you make a hot pot, you can scoop out an appropriate amount of water to make a new bottom, or put it in when you cook noodles, porridge or cooking, which is better than chicken essence. 2. The broken bones of the boiled soup are too long to be eaten.

Production difficulty: Advanced

Process: casserole

Production time: several hours

Taste: salty and fresh