Spicy chowder

Overview

A hodgepodge of heavy flavors, a typical disaster for rice.

Tags

• hot dishes
• children
• old man
• sichuan cuisine
• winter recipes
• banquet dishes
• dinner
• cabbage
• clear water
• dried chili pepper
• kelp knot
• onions
• pixian douban
• pork belly
• spicy hotpot base
• vermicelli
• ginger

Ingredients

Steps

1. 1 Wash and cut the cabbage into cubes.

   

2. 2 Cut kelp into strips and tie into knots.

   

3. 3 Cut the pork into thick slices.

   

4. 4 Soak the vermicelli in hot water until soft.

   

5. 5 Heat oil in a pan and add onion and ginger to the pan.

   

6. 6 Add pork.

   

7. 7 Stir-fry until the pork is released from oil.

   

8. 8 Add kelp and stir-fry until fragrant.

   

9. 9 Add hotpot base and Pixian douban.

   

10. 10 Stir-fry over high heat until fragrant.

    

11. 11 Add water and dried chili pepper and stir well,

    

12. 12 Cover and simmer over low heat for 10 minutes.

    

13. 13 Add cabbage.

    

14. 14 Stir well and simmer covered for 10 minutes.

    

15. 15 Add vermicelli and stir well.

    

16. 16 Cover and simmer for another 10 minutes, then turn off the heat.

    

17. 17 Finished product picture.