1. Prepare ingredients
2. Wash and shred the bean curd
3. Cut all
4. Wash the ingredients, shred carrots, shred pork belly, cut dried chilies, millet peppers, shallots, and mince garlic
5. Boil the bean curd shreds in boiling water and remove it
6. Put the salad oil in the pot, when it's 50% hot, add the minced garlic and dried chili and fry until fragrant. Add the chili sauce and stir-fry even
7. Put shredded pork belly and cooking wine on low heat and stir fry for red oil
8. Put in 800 grams of chicken broth
9. Add shredded bean curd, bring to a boil on high heat, add dark soy sauce, chicken juice, and salt, turn to low heat and simmer for 5 minutes
10. Sprinkle in chicken powder
11. Put carrot shreds
12. Out of the pot
13. Garnish with chives and millet peppers
Tips:You can also reduce the amount of chili sauce and add some Axiangpo beef sauce to make it more spicy.
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