Authentic recipe of Jidi soup

Jidi soup is a rare and seldom heard of soup. The ingredients can be fresh meat. For this kind of soup, the preparation method is complicated. Most people don’t make it very well because they don’t know the authentic production method. Jidi soup is extremely nutritious and can improve immunity and enhance resistance. The taste is also very good and is loved by many people. So what is the authentic way to make Jidi soup?

The three ingredients of Sanjidi soup are: pork liver, lean meat and rice noodles. It is worth mentioning that there are also the four and the fifth, the six and the fifth, which refer to the addition of ingredients such as pig heart, pig kidney and raw intestines. It should be noted that these ingredients must be fresh. Pork liver and lean meat that are not boiled in water are best, so as to better maintain the freshness and deliciousness of the ingredients. Of course, the current method of making Sanjidi soup includes adding some green vegetables in addition to lean meat, pork liver, and rice intestines.

There is a Hakka delicacy called: a bowl of Hakka pickled noodles + a bowl of Sanjidi soup, a perfect match! The most important point of Sanjidi soup is: freshness. Only in this way can its essential delicious taste and nutritional value be highlighted.

The Jidi soup is a raw soup made with tender wolfberry leaves and fresh pork offal (the ingredients are lean pork, pork liver, and rice noodles), and has a light and delicious taste. Depending on the number of pork offal types, it is divided into three-jidi soup, five-jidi soup and six-jidi soup. Now the more common one is three-jidi soup.

A little story about Sanjidi Soup: It is a Han Chinese snack and a Hakka dish. In the era of imperial examinations, the top three winners in the palace examination were called the "Three Successes". Lin Zhaotang (the number one scholar in the Qing Dynasty) compared the three kinds of pig offal, namely liver, lean meat and pig stomach, to the three best dishes, and thus the Sanjidi soup got its name.

1. Pork intestines are part of the transverse colon, which is a section of the small intestine connecting the small intestine and the large intestine of the pig. It is used to absorb nutrients, so it has less odor and is easier to clean. It has a crispy taste and is more expensive.

2. It is best to choose pork liver that is dark red in color but does not have purple spots. Lean meat should be selected from tender parts such as tenderloin for a better taste.

3. This soup is served boiling hot, so it is important that the ingredients are fresh. Also, the cooking time should be as short as possible, just until cooked through, to keep the ingredients fresh and delicious.