Pea starch

400g

mutton

300g

frozen tofu

1 block

pak choi

1

clean water

2400g

ingredients

salt

1 spoon

five spice powder

1 spoon

pepper

1 spoon

sesame oil

a little

step

1. Boil a large piece of mutton in enough water, foam it, add pepper, ginger skin, salt and onion, and cook for later use. When visiting, take part of the original soup and put the cut seasonal vegetables and cut powder into it;

2. The ratio of pea starch to water,1:6, is put in the pot and stirred evenly, then boiled, stirred with a spoon to prevent the pot from being burnt, and then boiled for 5 minutes on low heat, and then turned off the fire;

3. Put it in a bowl, let it cool, and pour it on the cutting board;

4. Cut the bean jelly into cubes;

5. Cut Chinese cabbage into sections;

6. Cut frozen tofu into pieces;

7. Add spiced powder, pepper and pepper to the broth to make it spicy;

8. Add tofu blocks and boil;

9. Add the powder and bring to a boil;

10. Add vegetables, season with salt and pour sesame oil;

1 1. Put it in a bowl. Boil large pieces of mutton in enough water, foam, add pepper, ginger skin, salt and onion, and cook for later use. When visiting, take part of the original soup and put the cut seasonal vegetables and cut powder into it;