How to make boneless hot and sour soup

If you cook a dish for a hundred people, it will taste a hundred different ways, mainly because of the different cooking methods. But if the method of making a dish is fixed, can you make it taste like a chef? Now, I will teach you how to make boneless hot and sour soup.

1. Pour enough water into the pot and put in the pork shank

2. After boiling over high heat, pour in cooking wine and continue to blanch for five minutes

3. At the same time, put enough water in another pot on the stove. After the bones are blanched, remove them and put them into the pot. Continue to boil until boiling. Add the seasoning packet, green onion, ginger and salt. Boil over high heat for 5-10 minutes, cover the lid, and simmer over low heat for 1.5-2.0 hours until the meat is tender.

4. Remove the bones and let it cool to remove moisture and make the meat firmer.

5. Skim off the fat from the bone soup, or put it in the refrigerator until the fat solidifies, and use a spoon to skim off the white oil on the top

6. Remove the meat from the bones, tear it into pieces and put it in a bowl

7. Add chopped coriander, pepper, rice vinegar, salt (according to the saltiness of the soup), chopped seaweed, and a few drops of sesame oil.

8. Reheat the bone broth until it boils, pour it into the bowl and mix it.

The method of making boneless hot and sour soup has been introduced. You may not have mastered it yet, but you must practice more. You can take some time to go to the kitchen and make it.