Sichuan soup meat is a famous dish in rural areas. It combines salted cabbage, sprouts, sliced meat with bean powder and more than a dozen essences of pigs in a pot of soup, which is not only delicious, but also nutritious. Zhu Tuo belongs to Yongchuan, and the "Poplar Tree" is the most famous.

Ingredients: Bonzi bone 1 (pork leg bone), white radish 500g, tenderloin 150g, appropriate amount of starch, salt, onion, ginger and other seasonings.

Exercise:

1. Slice the meat, add starch, salt and a little water and mix well; Wash ginger and pat evenly; Peel radish and cut into pieces; Cut the shallots into small grains; Wash the bonzi bone for later use.

2. Put more than half of the water and ginger slices in the pot and boil them over medium heat.

3, put the bonzi bone.

4. Cover the lid, simmer over medium heat, and skim off the floating foam.

5. After the meat and tendons on the bonzi bone are boiled soft, add the radish and cook.

6. Add small tenderloin slices, open the lid and cook over medium heat. Remove from the fire immediately.

7. Sprinkle chopped green onion and make red oil dipped in water according to everyone's taste of dipping meat slices.

(You can buy Chili oil mixed with sesame oil directly, or you can buy Chili oil and fry it at low temperature until it becomes Chili oil. )

Note: the sliced meat must be tender, so it is very important to choose materials. You must use tenderloin willow, that is, small tenderloin. And the cooking time should be short, and it will be served as soon as it is cooked.