Ingredients
-
Beef omasum ties60g
-
Chopped salted pork100g
-
Fresh hindquarter pork150g
-
Diced bamboo shoots150g
-
Bundled scallion10g
-
Sliced ginger12g
-
Salt2 teaspoons
-
Cooking wine10g
Preparation
-
step 1
Put 800g water and 1 teaspoon of salt into the mixing bowl
-
step 2
Put on the measuring cup, and cook the ingredients at 8min/120℃/REV1
-
step 3
Add 150g diced bamboo shoots and 60g beef omasum ties
-
step 4
Put on the measuring cup, blanch the ingredients at 3min/120℃/BREV1, take out the blanched ingredients, and don’t pour the boiled water
-
step 5
Add 100g chopped salted pork, 150g hindquarter pork, 5g ginger slices, and 10g cooking wine
-
step 6
Put on the measuring cup, blanch the ingredients at 3min/120℃/BREV1, and then clean the blanched ingredients and also the mixing bowl
-
step 7
Put the salted pork, hindquarter pork, diced bamboo shoots and beef omasum ties
-
step 8
Add 10g bundled scallion, 5g ginger slices, and 1,500g water into the mixing bowl
-
step 9
Put on the measuring cup, simmer the ingredients at 90min/100℃/BREV0.5
-
step 10
Add 1 teaspoon of salt, put on the measuring cup, and cook the ingredients after 1min/100℃/BREV0.5
-
step 11
Garnish with chopped scallion before enjoyment