Spicy Potato Powder
1.
Soak potato flour in clean water.
2.
Now make the meatballs, which are seven-part lean and three-part fat, into meat stuffing with wine, salt, five-spice powder, barbecue powder, and light soy sauce. The meat is best kept in the refrigerator for a while. After a while, it will form and stir evenly in one direction to make a ball.
3.
Fry the meatballs in a frying pan, and fry them until both sides are yellow. Prepare the balls of cold oil for later use.
4.
Cut the shallots, tomatoes, and green peppers and set aside. I add a little tomato to my dish. The taste is very rich, with a little sour taste. The whole soup will taste delicious!
5.
Wash the young cabbage leaves and cut them.
6.
Potato flour in a pot under cold water, add a little light soy sauce. Boil for two minutes after the water is boiled. In this way, the powder that sits for a while will be tough and chewy. And will not mash the soup.
7.
This powder is very elastic when used in cold water.
8.
Now start to make the bottom of the pot. Pour the chili oil on low heat and slowly fry the red oil.
9.
Add all the ingredients and stir fry to high heat.
10.
Pour in the right amount of water to boil. I like wide soup, so I put a little more water.
11.
Add the potato flour and continue to boil the potato flour slightly expand.
12.
Add the meatballs, ham sausage and cabbage, and cook for one minute.
13.
Keep the lid on for five minutes, so that the potato flour can better absorb the seasoning.
14.
Start the pot with chopped green onions and add vinegar at the end if you like to be jealous.
Tips:
The vegetarian dishes inside can be matched at will.
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