1 recipe found
Super delicious. Super convenient. I have tried various braised food buns from different brands, and even the ones I mixed were not as good as this one. It saves trouble and is convenient. This is all thanks to my business trip to Chongqing last month. When I got there, I didn’t pay much attention to work matters. I just studied the food there and came to the conclusion that as long as there are hot pot base ingredients, I can hold all kinds of Sichuan cuisine. This is what a local colleague told me, such as spicy hotpot, Maoxuewang, Malatang, stir-fry, cold pot skewers... I’ve tried several, and I’m really getting used to it. But the premise is that you have to buy the hot pot base you like. The base of Qiuxia is my favorite that I have tried. It is very fragrant but not particularly spicy and is slightly spicy. This time I marinated dried tofu, pig's trotters, eggs, and duck feet. Personally, I think the taste will be better after marinating for a few hours and then taking it out. After stewing the soup, I then threw in a few beef spine bones to make sauce bones.
