300g of rice bean jelly, celery10g, crispy peanut10g. Seasoning Pixian watercress 30g, salt 4g, lobster sauce 8g, garlic 5g, pepper powder 8g (pepper is fried in a dry pot for 5min, and then taken out and ground into powder), coriander 5g, onion 10g, sesame 3g, refined oil 30g, chicken essence 5g and broth 50g.

working methods

1. The rice paste is washed, cut into pieces with a length of 2cm, a width of 2cm and a thickness of 1 cm, put into a boiling water pot, put 2g of salt on high fire for 3min, take out and put into a bowl; Celery is defoliated; Clean coriander and chives, and cut into fine powder; Wash garlic and cut into powder.

2. Fire the pan, put the refined oil on high fire to 50% heat, stir-fry Pixian watercress for 2 minutes until fragrant, add water, fermented soybean, minced garlic, 2 grams of salt, chicken essence and pepper powder and mix well, then put clear soup for seasoning, pour it on the rice jelly, and sprinkle with minced celery, minced coriander, minced chives, sesame seeds and crispy peanuts.