Raw materials: 350g of konjac.

Accessories: onion, ginger and garlic each 10g.

Seasoning: stock, bean paste, salt, chicken essence, vegetable oil.

working methods

1, clean konjac, cut into pieces, blanch in a boiling water pot, and remove the alkaline smell;

2. Pick it up and wash it with water;

3. Wash onion, ginger and garlic separately and cut into pieces.

4. Heat the vegetable oil on the fire, saute shallots, ginger and minced garlic, add bean paste and stir well.

5, add the right amount of broth to boil.

6. Pour in the cooked konjac, add salt and chicken essence to boil, and turn to low heat for slow stew;

7. Amorphophallus konjac is delicious. When the soup is sticky, sprinkle with chopped green onion and serve.