1. Wash and drain enoki mushrooms, slice tofu and zucchini for later use.
2. Xi'er bought sliced spicy cabbage directly in the supermarket. Since the spicy cabbage soup is so much so that you can cut it by yourself, you have to clean the cutting board. Please forgive me for being lazy.
3. Put a spoonful of big sauce, a spoonful of chili sauce, and a little sea rice in the stone pot.
4. Adjust the sauce with rice water. The authentic soybean paste soup is made with rice water and dried small fish. There is no dried fish in the house, so I lost a few haimi in it, hehe.
5. Open the fire and start hanging the soup base in a stone pot. Turn on another fire, stir-fry the beef on a low heat to change its color, add a little five-spice powder and garlic slices and continue to stir-fry. There is no need to add oil to the pork with low heat. If you use pork belly, you will get more oil. Well, I admit that I am to reduce calories, friends who are pursuing excellent taste, please add some fuel...
6. Stir-fry the meat and add the spicy cabbage and continue to stir-fry. Friends who can eat spicy food can add a spoonful of chili powder in at this time.
7. Add the zucchini slices and stir-fry until the zucchini simmers.
8. At this time, the soup pot next to it should have been opened, and all the stir-fried dishes were transferred to the stone pot.
9. After boiling again, add tofu slices and cook for 10 minutes.
10. Add enoki mushrooms after 10 minutes, then you can taste the taste and add salt as appropriate. Generally speaking, the sauce and spicy cabbage are salty, so there is basically no need to add salt. Enoki mushrooms are boiled for 1 minute, and they will not taste good when they are old.
11. Turn off the heat and serve.
Tips:1. The authentic soybean paste soup must have bean sprouts and kelp, but Xie'er's family just happens to have it at home, so you know.
2. Friends who like a strong taste can add a thick soup treasure to it, the taste is great.
