Radish Slices Sanjidi Soup
Overview
Sanjidi soup is a traditional Hakka snack. In the era of imperial examinations, the number one scholar, number two, and top three were the top three in the imperial examination, collectively known as the third grade. Later generations compared the three ingredients of pork liver, lean meat, and pig belly to Sanjiedi, and Sanjiedi soup got its name from this.
Tags
Ingredients
Steps
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Half a radish is enough. Peel off the skin first.
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The third and third step is: pork, pork liver, and pork sausage. Clean and slice into pieces. Mix well with oil, salt, and starch.
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Cut the radish into slices with a paring knife.
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Peeled radish slices and fresh mushrooms.
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Slice the mushrooms.
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Boil a pot of water and add radish slices.
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Cook the radish slices until translucent, add the mushroom slices and cook for two minutes.
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Then put the Sanjidi into the boiling soup and boil it for 3 minutes. Do not cook it for too long. The meat is just cooked. The meat will not taste good when it is old. What Sanjidi pays attention to is the tenderness of the meat.
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Finally, add salt, pepper, chicken essence, sprinkle some chopped green onion, and turn off the heat. (Because I added oil when mixing for three seconds before, there is no need to add any more oil in the subsequent cooking process.)
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The delicious and delicious radish slices Sanjidi soup is completed. It is nutritious and moisturizing for the lungs, and is suitable for autumn diet.
