soak the pig bones in a boiling water pot, add 25Kg of cold water, add ginger, shallots and rice wine, simmer for 9 minutes until the pot boils, and then hang them on a slow fire until the soup is milky white. (Those who were inconvenienced bought a thick soup to make a big bone soup.)

Soak the dried string bean rice in warm water for 12 hours (the ratio of dried string bean rice to water is that the water is twice as high as that of string bean rice). You can change the water three times in the middle, control the dry water into a pressure cooker, add cold water and press it for 1 hour until it is soft but not rotten, and drain the water for reserve.

pork belly is cut to the thickness of wooden chopsticks, fried with 4% hot pork plate oil until the meat is orange-yellow, drained and fished out.

After boiling, stir-fry star anise, cardamom and dried Chili until fragrant, add garlic slices to stir-fry until fragrant, and stir-fry half of bean rice to make it into paste. The denser it is, the better. Add the original soup to adjust the taste.

put the other half of bean rice into the pot, add tomato slices and garlic knots, and add the fried pork belly.

hot pot with pickles and beans and rice;

food: 3g pork belly, 15g bean rice, 15g pickle, 1g mung bean sprouts, 5g pickled sea pepper, 12g ginger slices, 8g scallion, 5g salt, 3g chicken essence, 1g white pepper, 5g soy sauce, 7g bean millet soup and 2g animal oil

process/mode.

2. Put the pot on fire, add animal oil to boil, add ginger slices to stir-fry until fragrant, add pickled sea pepper to stir-fry until oily red, add bean millet soup to boil, add cooked bacon slices, bean rice and kimchi to slightly boil, add salt, chicken essence, white pepper powder and raw pepper to taste, pour into the hot pot with mung bean sprouts, sprinkle with scallion knots, and serve with hot pot side dishes and pepper dipped in water.

characteristics: the soup is red and spicy, oily but not greasy, invigorating the spleen and appetizing.

after understanding the practice of bean rice chafing dish, it can be carried out in the above way in the case of making bean rice chafing dish, but after making bean rice chafing dish, you should pay attention to it when eating it, and you must eat it gradually, otherwise it will easily lead to indigestion, which should be paid attention to when eating bean rice chafing dish.