The blood is used to broth, that is, the chicken legs are washed, the water is washed, the water is washed, the chicken legs are washed with warm water, the water is poured into the pot, the chicken legs are added, the ginger slices are boiled, and the fire is simmered for 40 minutes to get the broth.
Squid to clean up the cut
Dried chili peppers cut into segments
Lettuce scrape off the skin, slice first and then slice
Duck blood washed and cut, veggies tofu slices, lunch meat slices
The ingredients are processed well.
Burn a pot of hot water, lettuce slices and water
Lettuce slices are taken out and placed in large basins
Soybean sprouts to roots to wash and control water
Fried bean sprouts
Bean sprouts are also placed in large pots
Continue to use the hot water in the pot and add some cooking wine.
Add some rice vinegar
Squid and hairy, cooked in another big bowl
Add some cooking oil to the pot, add the peppercorns and slowly fry
Add the pepper section and slowly fry, and the whole process is small.
Join the Pixian bean paste to make a medium fire
Stir fry evenly and add to the hot pot bottom.
The bottom of the drum is to be fired in a small fire.
Add some cooking wine
Add onion ginger and garlic stir fry
Add the stewed soup in advance
Medium and small fire stew for fifteen minutes
Use the net to remove the dregs from the hot pot bottom in the pan
Add the right amount of salt and sugar to the soup.
Add raw seasoning
First tofu louver
Then enter the wide powder
Join the squid section
Add the hairy belly
Cook for a while and remove the cover on the vegetables prepared in advance
Pour the soup in the bowl too
Sprinkle with scallions and minced garlic, and sprinkle with some pepper and pepper segments.
Put the oil back in the pan and quickly put it on the dish when it is hot.
The blood is booming, and it is great to have a bowl of rice!
Favorite wide powder, ah!