The flavoring with this the most important soup is hot Chinese cabbage. Do hot Chinese cabbage first before preparing other raw material, wait after other thing is ready, hot Chinese cabbage also bloats be soiled is gotten about the same.

8 valve garlic balm of face of chili of chili of 1/4 onion pointed any of several hot spice plants (increase a point more) thick chili sauce of right amount salt is put into mixer to be hit into mud

Chinese cabbage is cut the agitate in the sauce that has made is put to bloat equably after paragraphs of small scald that use water is ripe be soiled is stand-by

The pig is spinal immerse one hour with water, abluent hind flying water, fish out is abluent and stand-by after casting aside net surplus foam

Cut potato, little potato reservation is whole, big potato is cut half

The pig is spinal add a large number of water to stew, shallot cuts what grow into a inch paragraph, 3 valve garlic is patted flat, a big ginger, bead of a Chinese prickly ash, two sweet leaves, clear wine, small fire turns after in adding boiling water, big baked wheaten cake leaves, add one spoon big sauce. Boil 2 hours

Cast aside all flavor, put be buried ancient stemmed cup or bowl, face of a chili, one spoon thick chili sauce. Do not be fond of hot can omit. Small fire boils 20 minutes to come potato soft

At that time it may not be a bad idea of hot Chinese cabbage, put Shang Li, add perillaseed pink and purple perilla page. I do not have these things, added sesame seed just. Boil 15 minutes then, flameout.