Innovative version of boiled crispy pork

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  1.Prepare the required vegetables:
  Peel lotus roots, potatoes, and wash green vegetables

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  2. Cut the potatoes and lotus roots into 0.3 cm pieces and wash them several times with clean water.

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  3. Heat hot water in a pot, add potatoes and lotus root slices and blanch them Until cooked.

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  4. Cut the prepared small crispy pork with an oblique knife into about 1cm Thick slices.

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  5. Place the blanched vegetables at the bottom of a container for later use.

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  6. Prepare a bowl, add chopped onions, ginger, garlic and Dried chilies and Sichuan peppercorns.

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  7. Heat oil in a wok and stir-fry Pixian County Douban over low heat until fragrant.It is better to stir-fry the red oil.

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  8. Pour the ingredients into the 6 bowls and stir-fry until fragrant.At this time, use high heat..

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  9. Pour in enough bone broth to cover all the ingredients (boiling water is also acceptable) ), bring to a boil over high heat, then simmer over low heat.At this time, you need to add dark soy sauce, light soy sauce, salt, chicken essence and appropriate amount of sugar, and stir evenly.Finally, pour the prepared water starch into the pot to thicken it.

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  10. When the soup in the pot thickens, pour in the cut small pieces Crispy meat, stir quickly.

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  11. Stew for a while.When the soup is evenly coated in the short crispy meat, immediately Remove the vegetarian meat from the soup and place it in a vegetable container.

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  12. Pour the remaining soup evenly over all the ingredients and sprinkle with garlic sprouts flower.

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  13. Heat appropriate amount of rapeseed oil in a pot

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  14.Pour the hot oil evenly on the small crispy pork.

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  15.The spicy and delicious boiled vegetarian meat is ready.