Jelly Soup
1.
It needs to be soaked one night in advance, and cut and set aside with other vegetables.
2.
Mine is clean water. Put the peanuts soaked the night before and boil. You can also use broth, chicken broth, or bone broth.
3.
The jelly is made of sweet potato powder, usually one part powder and five parts water. Put it into the pot to dissolve the small particles by hand. When there are no particles, turn on a low heat and stir clockwise with a spoon until it is thick and brown. Put it out in a bowl and let it cool to form. It will be fine in eight hours. You can also buy finished jelly in the supermarket.
4.
Add oil, green onion, ginger and garlic, fry the aniseed for a fragrance
5.
After the base material is fragrant, add the meat and stir-fry until the color changes. Add cooking wine, soy sauce, light soy sauce, dark soy sauce and the prepared dishes. Stir-fry and add salt.
6.
After the vegetables are stir-fried and salt is added, pour in the previously boiled water
7.
Add the jelly and wait for the soup base to boil again, and cook for about five minutes until the jelly is transparent, add the greens, turn off the heat about 15 seconds later, add the chicken essence, and add a few drops of sesame oil. (If you have chopped green onion and coriander, it will taste better)
Tips:
For the first upload, if you don’t understand anything, you can ask me, thank you!
