Practice of Sichuan mixed soup

Raw materials: 200g of lean pork, 200g of ham, 0/00g of fried peanuts/kloc-,50g of chopped green onion, garlic sprout, water-soaked medlar, egg liquid, sweet potato starch, salt, monosodium glutamate, chicken powder, vinegar, thick soup and melted lard.

1. Dice lean pork and ham respectively, and dice garlic. Stir the red powder with clear water for use.

2. Heat the melted lard in the pot, add ham and pork, and stir-fry until fragrant. Add thick soup and garlic sprouts, simmer for about 1 hour, and then add salt, monosodium glutamate and chicken powder to taste.

3. Pour the sweet potato starch into the pot and thicken it, then pour in the egg liquid and stir it with a spoon into egg flowers. Pour out the vinegar, take out the pan, and put a small cup on the plate. Finally, sprinkle with soaked Lycium barbarum, fried peanuts (traditionally sprinkled with crispy Hudouban), chopped green onion and garlic sprouts. Thick soup is a soup made of pig bone, old hen and old duck for a long time.