1, kill the diced yellow pepper, tear off the cheeks and internal organs and wash them with clear water for later use.
2. Cut celery into slender strips, shred peppers, remove garlic petals for later use, and cut shallots into sections.
3. Put the pot on the fire, add onion oil and burn it until it is 70% hot. Stir-fry the rock sugar until it is reddish brown.
4. Add watercress, pepper, pepper, ginger and peanuts and stir-fry for fragrance.
5, add broth, chicken essence, simmer in medium heat to make soup brilliant red, thick and delicious, and then filter the residue for later use.
6. Put pickled cabbage, diced yellow pepper and celery into the boiled red soup and simmer for 8 minutes to taste. Add Sichuan Pepper Festival, whole garlic, fresh tomatoes and chives to serve with the fire.
7. Add Sichuan Pepper Festival, whole garlic, fresh tomatoes and chives to serve with the fire.