Rake Pea Crisp Broth

by Crystal moonlight

4.6 (1)

Favorite

7

Difficulty

Easy

Time

30m

Serving

3

Today's soup is not complicated, but you might not be able to drink it out of Sichuan, because there are few key ingredients outside of Sichuan-rake peas.

Ingredients

2 taels Rake Peas
2 taels Crispy Meat
1 piece Water Spinach

Rake Pea Crisp Broth

1. Put vegetable oil in the pot (not too little, otherwise the peas will be easy to fry in the pan) saute the spices such as onion, ginger, garlic, chili, wild garlic, and add rake peas

2. Stir-fry evenly, and fry to the point where it’s a little bit grilling

3. Add a large bowl of water (add two bowls of water if you have time to cook more) and stir

4. Add the crispy meat, turn to high heat and cook

5. Add rice wine and light soy sauce in turn (don't use old soy sauce without coloring)

6. Bring to a high heat and turn to a low heat, add appropriate amount of salt to season, continue to simmer for flavor

7. Add water spinach, stir slightly and then turn off the heat

8. Start with a pot and lightly top with chives, ready to be eaten

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