Nam Chinese dessert, in the high kitchen style.

Many people's favorite recipes and ways of making Chinese desserts. Aunt Fort included them in this picture, which according to the recipes of each area is not the same. Reduce the raw materials according to the convenience of each of you. Seasoning them in the way that you like. 😊

Note: There are a lot of curry machines that we will use, but the proportion we will use is to put two curry marks per two liters of water.

1.Raw materials for broth:

Soft pig ribs: Quantity as needed (boil until decomposed)

Clean water: about 2 liters

Salt: A little for seasoning soup.

Fresh Pork Blood: For Putting Into Broth

2.Raw materials for curry:

Dry pepper: 200 g

Pea rot sheet: 200 grams

Garlic: 100 grams

Shallots: 100 grams

Turmeric: 1 / 2 tablespoon

Pan paste: 100 grams

Wet tamarind: 15 grams

3.Other raw materials used in addition:

Blossom: Quantity as you like

Ground Pig: For Stir Fried with Curry

Sita Tomatoes: Quantity by Like

Side dishes: lettuce, garlic jiao, cayenne pepper (for stir frying oil), spring onion, coriander, raw sprouts, and lemon

1. Soup preparation:

Boil the soft pork ribs in about 2 liters of clean water, seasoned with a little salt, boil until decomposed.

Prepare fresh pork blood, cut into cubes, put into the broth.

2. Curry preparation:

Ingredients: Dry pepper boiled until soft, plate rotten beans toasted to fragrance, garlic (100 g), shallots (100 g), turmeric (1 / 2 tablespoon), septum (100 g) and wet tamarind soaked to soften water (15 g).

Bring all the ingredients together and blend them thoroughly.

3. Curry stir-fry:

Set the pan with oil. Stir the spun curry until it is cooked up. (Be careful not to use a strong light because it will burn).

Add the ground pork to sauté until cooked to the curry.

Note: Insert 2 dashes of curry per 2 liters of water.

4. Cooking procedures:

Bring the fried curry and put it in a pot of soup where the ribs are boiled.

Add the pickles (soak the water softly first) and the colored tomatoes to simmer until soft.

Add a little extra fresh pork blood when the water boils for the mellow.

Seasoned with salt and can be flavored with a little granulated sugar for a ruffle.

5. Serving:

Dine with Chinese snacks and side dishes such as lettuce, garlic jiao, oil-fried cayenne pepper, spring onion / cilantro alley, fresh sprouts, and lemon as you like.

# Chinese dish recipe # Chinese snacks # Chinese snacks ♪ High kitchen # Chef Fort