Ingredients?

100 grams of fresh shrimp

6-8 fish balls

100 grams of kelp

An appropriate amount of black fungus

6-8 beef tendon balls

100 grams of cabbage

100 grams of cauliflower

Sea pepper, Sichuan peppercorns, ginger , scallions and garlic

Pixian bean paste

cabbage

pea sprouts

How to cook chowder?

I use a cast iron pot. After heating the pot, add an appropriate amount of oil, add half of the sea pepper, garlic, scallions, ginger, and Pixian bean paste and stir-fry until fragrant. Add broth, bring to a boil, and add kelp, black pepper, and so on. Fungus, fish balls, beef tendon balls. These are things that need to be cooked for a long time. If you use a cast iron pot, you can boil the water and then turn down the heat and cook slowly. The characteristic of this pot is that it can simmer food over low heat.

After the meatballs are cooked and swollen, start adding fresh shrimps, cauliflower, cabbage, Chinese cabbage, and bean sprouts (these have been boiled with water in advance). When they feel cooked, turn off the heat and sprinkle the chili powder evenly on the meatballs. above.

Heat another pot, add oil and sauté the remaining sea pepper and Sichuan peppercorns until fragrant. Then quickly pour the oil into the cooked chowder pot. When you smell the aroma, it tells you that it is ready to eat!