The rich aroma of "Thai Boat Noodles" teaches you to cook!

Addictive spicy soup

Demonstration / Zhang Qiuyong Titan

Ingredients Vietnamese pho (soaked in water) 100g pork belly 200g garlic (chopped) 20g pork ribs (with cartilage) 250g garlic (sliced) 20g old ginger (sliced) 20g onion (cut into pieces) 60g coriander stems (heads) 4 five-spice powder 1g coriander seeds 2g white peppercorns 2g peppercorns 2g lemongrass 1 medicine bag (large) 1 nan milk 30g oyster sauce 50g soy sauce 30c.c . Water 2500c.c. 50g mung bean sprouts, 6 tribute balls

Take a clean pot, sauté the coriander seeds, Chinese prickly ash and white pepper powder on low heat until fragrant, and put them into the medicine bag along with the flattened garlic kernels, old ginger, onion, coriander stems, and lemongrass.

Remove some fat from the pork belly, cut into long strips or cubes for later use.

Blanch pork belly and ribs in cold water.

Boil the medicine bag with the blanched pork ribs, pork belly, southern milk, oyster sauce, five-spice powder, and soy sauce. After the water is boiled, simmer on low heat for about 1 hour, and then add the pork balls in the last 5 minutes and blanch.

Smash the cut lard into lard residue, add chopped garlic and fry to color and drain.

Use the lard from the previous step to fry the dried chili peppers until fragrant.

After the hor fun and bean sprouts are cooked, put them in a bowl, put the sliced ​​pork belly, spare ribs, tribute balls, pour over the soup, coconut milk, put on the nine-story tower, put on the fish sauce, lard, garlic slag and fried chili and you're done.

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