INGREDIENTS:
- 500 g pork belly
- 15 g ginger
- 1 aniseed
- 1 packs Mrs. Le sour soup fat beef seasoning
- 6 flowers mushroom
- 120 g Old Beancurd
- 120 g vermicelli
- 10 g minced garlic
- 10 g crushed peanuts
- 30 g green onions
- 30 g cooking wine
- 10 grain bunge prickly ash peel
- 120 g green salad
- 100 g tiger lily buds
- 80 g fried tofu
- 200 g Hot Pot Meatballs
- 10 g chopped cilantro
- soup appropriate amount
INSTRUCTIONS:
- Prepare the ingredients, cut the green onions into sections, slice the ginger, cut the old beancurd into thick slices, and blanch them in water;
- After washing the pork belly put it into the pot under cold water, boil it and blanch it for one minute, this is to remove the blood and impurities in the meat;
- fish out and wash the impurities attached to the meat, then put it into a clean pot, add an appropriate amount of water, scallions, ginger, cooking wine, star anise, peppercorns, boil over high heat and then turn down the heat and cook until the meat is completely browned, this is to remove the fishy smell of meat and to facilitate slicing.
- remove the pork belly and cut it into thick slices.
- Add the right amount of water to the pot, then pour in the Mrs. Le sour soup fatty beef seasoning and stir well, without adding other seasonings, so that the soup base is more mellow, sour and spicy, fresh and appetizing, delicious, simple and trouble-free.
- Pour in the side dishes, spread the pork belly slices, boil and turn to low heat, after cooking, add minced garlic, chopped coriander, chopped peanuts and add appropriate amount of soup base to make a dipping sauce and it’s ready to eat.