Cooking Steps

1. 

   Step1:I bought the yellow pepper sauce. In fact, I was curious to see it. I came back and licked it. I thought the taste was quite consistent. I decided to use it temporarily. It's just so casua

2. 

   Step2:All kinds of peppers. I used millet peppers and Hangzhou peppers. I ran out of two Jin sticks at home. I think two Jin sticks are more suitable for Sichuan cuisine.

3. 

   Step3:Hot pot of cold oil. Stir fry chopped garlic, ginger and pickled peppers.

4. 

   Step4:Then add the fast cut pickles (Sichuan Sichuan cuisine, not northeast pickles). At this time, I temporarily decided to add some Pixian Douban sauce for seasoning. I personally like the taste of Pixian Douban.

5. 

   Step5:Add the soup. I use the chicken soup of Taitai music. It's a little salty. It's cooked with vegetables.

6. 

   Step6:Take out the leaves and spread them into the bottom of the container.

7. 

   Step7:Continue to heat the fat cattle in the remaining soup. Change color in a few seconds.

8. 

   Step8:Put fat cattle on the side dishe

9. 

   Step9:Puree the soup. Season with vinegar and salt (for personal taste).

10. 

    Step10:Put in the seasoned soup. Sprinkle the chopped chili. Crush the pepper and sprinkle it on top. Heat 3 tablespoons of oil (to be scalded). Pour it on top to explode the ingredients.

11. 

    Step11:Whoahaha - lif