Potato powder for one person.

Two mushrooms

A little kelp silk

How much tofu did you make?

Konjac knot

How many pieces of Chinese cabbage?

Seasoning:

Salt 1 teaspoon

Sugar 1/2 teaspoons

1 tablespoon soy sauce

A little pepper

1 tbsp Chili oil

1. Boil the water in the pot, add potato flour and cook it, and remove the cold water for later use.

2. Add enough water to the casserole, add mushrooms and kelp, and cook until the water boils. At this time, the soup is the convenient mushroom seaweed soup ~ then add konjac knot and tofu and cook for two minutes, then add Chinese cabbage and potato powder, and add all seasonings except Chili oil to boil.

3. Add some spices such as Chili oil and vinegar when eating.

Special spicy materials:

1, Zanthoxylum bungeanum 1500g, dried Zanthoxylum bungeanum 3500g, Rhizoma Kaempferiae 50g, Illicium verum 30g, fragrant leaves 20g, Amomum tsaoko 20g, cardamom 20g and fennel 20g, and processing into fine powder.

2. Then grind it with 5 kg of bean paste, 200 g of lobster sauce and 500 g of rock sugar, boil it with 5 kg of butter, 3 kg of scallion oil and 2 kg of water 1 hour, and finally add fried and ground peanuts and soybeans, and put them in a square plate of white steel for natural cooling.