Heat oil in the pan, add ginger slices, garlic slices, dried Chili slices and pepper slices, stir-fry until fragrant, turn off the fire, stir-fry in a hot plate, add water after stir-frying, and judge the amount of water added according to the number of dishes. If there is not enough time, you can add boiling water in the cooking process, pay attention to boiling water! This is Po's traditional way of making hot soup. They use Chinese herbal medicines, chicken bones, meat bones and pig bones to make soup. So spicy chicken soup is very light, and most of it is light. Of course, compared with me, I especially like spicy soup. It originated in Sichuan and should be famous for its spicy taste. When you often feel that you have no appetite, you can eat a little spicy.
The ingredients of mala Tang are simpler than those of ironing board. The main raw material is light oil, namely rapeseed oil. Because Sichuan produces rapeseed, it is fried in light oil and cooked in soup. Sometimes we put boiled water directly in the soup. First of all, we cook broth, prepare animal ingredients, such as pig bones, pig skins, duck bones and chicken bones, and soak these ingredients in water for about an hour to absorb excess blood. Big bones such as pig bones should be broken off in the middle before cooking. My personal feeling is to use old chicken soup. Old hen soup tastes delicious and delicate. The operation is simple. The point is that most people like chicken soup. When it is combined with the original spicy soul of spicy soup, the fresh soup can be drunk immediately and then combined with the suitcase. It has a delicious taste.
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