Cantonese style raw soup | pig wet sausage lean meat mustard soup
This soup is rich in nutrients and can nourish blood and iron. "Pig dampness" is actually pig liver, and people in Guangdong and Guangxi like to call it "pig dampness".There aren't any tips, oh, after the pig liver is taken back and washed, it needs to be soaked in warm water and salt to allow the pig liver to expel blood, water, and miscellaneous bacteria.
Step 1 . First, prepare the materials, wash the pig liver, lean meat, sausage, cut them well, add some pepper, chicken essence, pepper, shredded ginger, and cornstarch, and finally add some peanut oil to mix them evenly, and then wash and cut the mustard.
Step 2 . Add a pot of pure water into the earthen soup pot, add some shredded ginger, pour two spoons of Baijiu, and boil the water.
Step 3 . After the water boils, pour in the marinated pig offal (it should be marinated for at least ten minutes).
Step 4 . Pour in pig offal and boil it.
Step 5 . Pour in the chopped mustard and drizzle with some peanut oil.
Step 6 . After boiling again, add an appropriate amount of seasoning, including salt and pepper, chicken essence, and pepper. Then stir and cook again, then turn off the heat 🔥 Complete.
Step 7 . good 👌🏻 This Cantonese style pig wet lean pork sausage mustard soup is ready.
Step 8 . Last picture of drinking soup.
Step 9 . Let's finish with another family photo 🔚 The introduction of this Cantonese style pig liver and lean meat sausage mustard soup.
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