雪菜肉丝汤原料:猪瘦肉200g,冬笋50g,雪菜100g,高汤1500mL,食盐5g,料酒5mL,味精10g,猪油10mL。制作:将猪肉、冬笋均切成6cm长的细丝,雪菜洗净切成细末。将炒锅置于火上,倾入高汤,将肉丝、笋丝下锅,搅散后放入雪菜末,加入料酒、味精、食盐,待烧沸后,撇出浮沫,淋入猪油,起锅装入汤碗内即成。功效:此汤银白色,清香,鲜润。有清热润 Pickled pork soup raw materials: pork 200g, winter bamboo shoots 50g, pickled cabbage 100g, soup 1500mL, salt 5g, cooking wine 5mL, MSG 10g, lard 10mL. Production: The pork, bamboo shoots are cut into 6cm long filaments, washed pickled into fine. Put the wok on the fire, pour into the broth, the pork, bamboo shoots into the pot, stir into the end of the pickled cabbage, add cooking wine, MSG, salt, to be boiled, skim foam, leaching pig Oil, pan into the soup bowl Serve. Efficacy: This soup silver white, fragrance, fresh Run. Have heat run