Ingredients
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2 potatoes
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1 garlic bolt
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1 ginger
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5 garlic clove
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salted pork
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1 tablespoon Sichuan pepper
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Food Material
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cabbage slices
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mushroom slices
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rice vermicelli
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Seasoning
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1 tablespoon cooking oil
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2 tablespoons salt
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2 teaspoons sugar
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1 tablespoons cooking wine
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1 tablespoon light soy sauce
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2 tablespoons chili garlic sauce
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7 bowl bone soup
Directions
Tips
1. Add dried red pepper when stir fry if you love spicy hot pot.
2. Light soy sauce is for coloring, do not add too much. If the taste is not strong, add more salt or chicken powder.
3. Make fry salted meat until oil comes out, otherwise, the soup has less salted pork taste.
4. Use smoked, salted pork to add a special smoked flavor.
Steps
|
1
Done
5 minutes
|
Peel, wash and slice potatoes. Wash garlic bolt and cut into strips. And set aside. |
|
2
Done
5 minutes
|
Wash and slice ginger. Peel garlic, wash and crush the garlic. Set aside. |
|
3
Done
5 minutes
|
Wash, slice salted pork and set aside. |
|
4
Done
5 minutes
|
Add 1 tablespoon cooking oil to the pot. Fry salted pork over low heat until oil comes out. |
|
5
Done
5 minutes
|
Add ginger slices, garlic cloves, Sichuan pepper to stir-fry over low heat until fragrant. |
|
6
Done
5 minutes
|
Pour in cooking wine and light soy sauce. Add garlic chili sauce and stir well. |
|
7
Done
5 minutes
|
Pour into the bone soup, bring to a boil over high heat. |
|
8
Done
5 minutes
|
Season with salt and sugar, stir well. Stew for 5 minutes. |
|
9
Done
5 minutes
|
Add the garlic bolt and potato slices. Stew for another 5 minutes. Serve. |
