Chinese bacon and root vegetable pot-au-feu
Octopus and sansho pepper have a strong aroma, so it's a good idea to add them just before finishing.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Chop the china bacon, potatoes, carrots, ginger, celery, turnip and tomatoes into pieces.
2
Heat 1 tablespoon of scallion oil in a frying pan and fry the chopped Chinese bacon.
3
Add potatoes, carrots, ginger, celery and bay leaves to the point where the Chinese bacon is in its aroma and stir-fry. Add the Chinese soup, which will make the vegetables splatter, cover and bring to a boil.
4
Once the soup from [3] comes to a boil, add the turnips and tomatoes that are likely to fall apart, and simmer them down for 20 to 30 minutes on medium heat.
5
To finish off, add salt, perfume oil, sansho pepper and octagonal horn to finish.
Ingredientsfor 2 people
-
- China bacon
- 100g
-
- Potatoes too
- 100g
-
- Carrots
- 100g
-
- ginger
- 30g
-
- celery
- 100g
-
- turnip
- 100g
-
- the tomatoes Peel
- 150g
-
- Scallion oil
- 2 tbsp
-
- Salad oil
- 1 tablespoon
-
- Laurier
- 2
-
- salt
- Small amount
-
- Chinese soup
- Appropriate amount
-
- Perfume
- 1 tablespoon
-
- Powdered pepper
- 5-6 tablets
-
- Octagon
- 1 tablet
[PR]
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