1. In particular, potatoes need to be soaked in water to remove starch. I usually change the water twice in the middle.
2. All the ingredients are boiled in water. They are not picked up at the same time. Like konjac ham, pick it up first. Potatoes are cooked with cold water for a while, which is more crisp
3. Put all the seasonings except chili into the container. I heard from my friend that most places don’t like to eat pepper, but I personally think that if you don’t put pepper oil, the taste will be less.
4. Pour the chili into a small bowl (the thing used here is Shanshan dipped in water chili, where the soul is!) Heat the oil in the pot, let it cool for a few minutes after the oil is hot, and pour it into a bowl. If the temperature is too high, it will cause the chili to stick out and have a bitter taste. , It's not tasty, pour the oil into the bowl and stir it to prevent the chili from falling off
5. Pour the chili into the ingredients, pour some boiling water into it, and mix it. If you want to drink the soup, add more water, and if you don’t like the soup, add less water. I usually use this soup to cook noodles the next day. The taste is amazing!
6. The chili I used is the chili recommended by the original po. You can do anything, the finishing touch.
