Ingredients

Ingredients: 300g soft tofu;

Accessories: 100g sauerkraut, 100g snowflake meat, 10g dried yellow flowers, 10g dried fungus, 10g dried shiitake mushrooms, 10g dried bamboo shoots, 10g cooked peanuts, 10g black and white sesame seeds, a little white pepper, a little ginger oil, a little coriander, a little chives, 10g dried spicy noodles, 2 garlic cloves, appropriate amount of light soy sauce, a little MSG, appropriate amount of oil, appropriate amount of salt, Appropriate amount of lard

Pork pudding

1

Various ingredients for pudding: sauerkraut, meat, mushrooms, yellow flowers, bamboo shoots, fungus

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2

Seasoning: wood ginger oil, white pepper, peanuts, black and white sesame seeds, garlic cloves, coriander, chives

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3

Soak soft tofu in water and salt for 10 minutes, and soak fungus, yellow flowers, bamboo shoots and shiitake mushrooms in hot water for 15 minutes

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4

Coat the meat slices with starch, shred the sauerkraut, tear the fungus into small pieces, slice the bamboo shoots, cut the mushrooms into cubes, drain the yellow flowers and set aside

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5

Crush the peanuts, mince the garlic, cut the coriander into mince, and cut the chives into chopped green onions

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6

Put an appropriate amount of clear oil, lard and Sichuan peppercorns into the pot until it is 70% hot

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7

Add sauerkraut and stir-fry until fragrant

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8

Add shiitake mushrooms and bamboo shoots Stir-fry the yellow flowers and an appropriate amount of salt

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9

Transfer the stir-fried ingredients to the soup pot, add an appropriate amount of white pepper and Boil the salt

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10

Add the fungus and cook it thoroughly

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11

Put the soft tofu into the pot with your hands and bring to a boil. The size depends on your personal preference. It is generally slightly larger than glutinous rice balls

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12

Slide the coded meat slices into the pot until the meat slices turn white, then add an appropriate amount of MSG, turn the pot off and then turn off the heat

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13

Take another bowl and crush the burned dried chilies with your hands

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14

Add salt, monosodium glutamate, chopped peanuts, black and white sesame seeds, chopped coriander, chopped green onion and wood ginger oil in sequence

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15

Place the steaming bean sprouts in a soup bowl and serve, mix the seasonings and it’s ready to eat

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Tips

1. For the meat slices in the meatballs, it is recommended that you use semi-fat and lean ones, which will have a smoother and more tender texture!

2. The ginger oil in the seasoning is a favorite flavor of Sichuan people. If you don’t like it, you can change it to sesame oil and other oils of your choice

3. Sichuan people eat this dish The seasoning is made from the soup of meat and potatoes, added to the bowl, and then dipped in the tofu.

4. The dried chilies in the seasoning must have been cooked and then cooled and rubbed by hand. There is no reason. I prefer it this way. Practice