Golden-legged spine plum stewed waist puff pastry
Golden leg ridge plum stewed waist puff pastry is a traditional dish in Nanjing. Golden leg is Jinhua ham; ridge plum is pork tenderloin, commonly known as plum meat; waist, that is, pork loin. This dish is named after the crispy texture of several ingredients after being stewed.
The soup is clear and mellow, original, leg fragrant, rotten meat, waist crisp, mellow and delicious taste, and can be eaten in all seasons.
【Raw Materials】
150-180 grams of cooked Jinhua ham, 200-220 grams of pork tenderloin, 4 pork loins (about 300 grams), radish (about 500 grams), 20 grams of rice wine, 2-3 grams of refined salt, 5 grams of white onion and ginger slices.
【Method】
1. Cut the cooked ham into chunks about 5 cm long and 2 cm wide, and cut the tenderloin into slightly larger pieces than the ham. Peel off the outer membrane of the pork loin and cut 4-5 knives on both sides. Peel the radish and cut into 12 walnut-sized balls.
2. Put water on the pot and boil, put in the tenderloin, pork loin, blanch to remove the blood stains, and soak in cold water. Then put the tenderloin, pork loin and ham, as well as the white slices of green onion and ginger slices into a casserole dish, add water to a boil over high heat, skim off the foam, and simmer on a low heat for about 1.5 hours. Then scoop up the pork loin, cut into slices about 0.8 cm thick, and put them back in the pot.
3. Put the radish balls in a pot of boiling water, add casserole, add refined salt, rice wine, and then change to a high heat and simmer until the radish balls are ripe.