Ingredients: bone broth, soup stock, 50 grams of yellow flowers, 20 grams of fungus, 20 grams of pork belly, 100 grams of diced tofu, 10 grams of pepper oil, 1 egg

Seasonings: 20 grams of Chubang onion and ginger cooking wine, 10 grams of Chubang zero-added pure rice vinegar, 5 grams of Chubang premium dark soy sauce, 10 grams of Chubang zero-added pure brewed kid’s brand special light soy sauce, 10 grams of sweet noodle sauce, salt, pepper 5 grams, 5 grams of Chubang chicken powder, a little water starch, 10 grams of freshly fried pepper oil, 2 star anise

Production Method:

1. Soak the yellow flowers and fungus, pick and wash them, cut off the yellow flowers, tear the fungus into small pieces, dice the tofu, peel the pork belly and cut into thin slices, cool the tofu, yellow flowers and fungus in water and set aside;

2. Pour oil into the pot and stir-fry the pork belly until fragrant, add Chubang scallion and ginger cooking wine, star anise, minced scallions, ginger, garlic, sweet noodle sauce, Chubang premium dark soy sauce, Chubang zero-added pure kiddie brand premium light soy sauce and continue to stir-fry over low heat until fragrant. , add bone broth and stock until the pot is boiling, add Chuban Zero, add a little pure rice vinegar to thicken the soup, toss the egg drop and pour it into the tableware;

3. Heat oil in the pot, fry the Sichuan peppercorns until fragrant, take out and pour on the prepared brine. Sprinkle minced coriander and green onion around the soup and serve. Put the fried dough sticks in before serving. I use the old Beijing braised noodles. Served with crispy fried dough sticks.

Dishes Features: Crispy fried dough sticks, thick soup