1. Prepare raw materials: white radish, lean pork. Peel off the white radish and wash the lean pork meat.
2. Cut the white radish into pieces and thinly slice the lean pork meat.
3. Use appropriate amount of pork, salt, and starch to make it evenly; pat the old ginger flat and mince.
4. Pour clean water into the pot, add the minced ginger and bring to a boil.
5. Add the white radish and cook until 8 mature.
6. Use chopsticks to put the slices of meat into the pot one by one. Don’t pour them all in. The slices of meat will stick together again, and the soup will be very turbid. After the meat slices and radish are cooked, add an appropriate amount of salt and turn off the heat to remove.
7. If you think this soup is relatively light, you can adjust the bowl and dip it in water. Prepare the raw materials for dipping in water: millet spicy, coriander, garlic, cooked oil spicy pepper.
8. Spicy millet, cut into circles, mince garlic, mince ginger, and chop coriander. Add appropriate amount of light soy sauce, salt, chicken essence, minced ginger, minced garlic, spicy millet, chopped coriander, and balsamic vinegar in a bowl of cooked oil and spicy sub, and mix well.
9. Bring the dishes to the table, let's start.
Tips:The vegetables in the broth can be selected according to the season.
