Because its taste is really delicious, and it is not ordinary pig viscera from the material point of view, but a soup stewed together with eight different parts of the pig's body, each with a knife, so it is named "Eight Knives Soup".

After the gelatin tablets are soaked in cold water, try to dry the water and melt the insulating water; If fish gelatin powder is used, the dosage will be increased to10g; Pour the melted gelatin solution into the milk, add powdered sugar and vanilla extract into the milk, and stir well with an egg beater. Next, add the whole milk into the bowl, pour the prepared gelatin liquid into the milk, and stir it evenly with a manual eggbeater (about 20-30 seconds) [Lightning] The light cream changes from a milky liquid to a slightly sticky stripe. When you lift the eggbeater, you will get some light cream and keep it slippery. 6. It is suitable for mousse.

Secondly, why is it better to use mountain spring water? Because mountain spring water itself flows out from the cracks in the mountain, and there are many minerals and nutrients in it. Stewed in Badao soup can be more nutritious, and the taste of mountain spring water itself is slightly sweet.

1. Choose pig heart, pig liver, pig lung, pig tongue, pig waist, vermicelli, yam (pig diaphragm) and pork loin.

2. Make good use of raw flour and peanut oil (it is best to add some shredded ginger, which is useless in old pork), mix well and air for 30 minutes to taste.

3. Boil the water, add the mixed pig viscera after the water boils. Don't stir the essence of pork parts when cooking soup, so as not to destroy the crispy taste of pork parts.

Blanch the braised pork in boiling water, you can taste it quickly, and quickly burn the pork belly into soft glutinous rice. Because the pork belly is fried in the pot, the temperature is relatively high, and the temperature difference is not big when hot water is put into the pot, which can speed up the taste of pork belly. However, braised pork cooked in hot water may not have a good shaping effect. Because of the lack of a cold and hot encounter, pork belly is concentrated and shaped.

Stir-fry pork belly until it changes color, add a little rock sugar to color, stir well until the sugar melts, add appropriate amount of water, add soy sauce, oyster sauce, salt and chicken powder, and push well with a spatula.