Sichuan Chaoshou

Overview

Sichuan’s numbing and spicy red oil recipe!

When buying pork that is fat and lean, it is best to take it home and chop it into minced meat yourself.
Add an egg, chives, minced ginger and garlic, and a little chicken essence and soy sauce to the minced meat filling, and stir the meat filling evenly.
Just wrap the meat stuffing with hand wrap.
Boil the water in a pot, put the Chao Shou into the boiling water and cook for four minutes. When the Chao Shou floats to the surface, the Chao Shou will be cooked. Then add some pea tips and put chili oil, a little salt, pepper noodles and chopped green onion in a bowl. You can add seasonings according to your personal taste. A bowl of spicy Chao Shou will be enough