Cooking Steps

1. 

   Step1:A jin of fresh Huang La Ding. Add white wine and salt to taste for ten minutes.

2. 

   Step2:Four cloves of garlic, chopped peppers and shredded ginger.

3. 

   Step3:Cut the green onion into sections.

4. 

   Step4:Chop Pixian Douban and cut the pickled peppers.

5. 

   Step5:In the hot pot, heat up the rapeseed oil and add some prickly ash. Fry the yellow peppers until the surface is slightly yellow. Don't fry for too long. The skin of the yellow peppers is thin and the meat is tender. Fry it a little and start the pot for standby.

6. 

   Step6:Garlic, ginger, chili powder, pickled ginger powder and Pixian bean paste are left in the oil. Stir fry the big bone soup.

7. 

   Step7:Add some salt, mash and soy sauce to the soup. Simmer for five minutes.

8. 

   Step8:Turn the fire. Let's have the onion Festival. Hook up some water bean powder. Start the pot.

9. 

   Step9:The meat is tender and delicious.