The sand and fire pot
By VicentaLakin
SHAFU IS A SAUCE THAT IS PREVALENT IN SOUTH-EAST ASIA, SUCH AS INDONESIA, MALAYSIA AND SINGAPORE, AND IN INDONESIAN IT IS CALLED “SATE”, INTENDED AS “BAKELINE” BECAUSE IT IS A SAUCE REQUIRED FOR ROASTING. THE BOTTOM OF THIS POT IS BASED ON SALPA SAUCE, WHICH IS MADE OUT OF BIG BONE SOUP, WHICH IS HEAVY AND ODOURLESS, AND MAKES YOU TASTE EXOTIC
Recipe Recommendations
- pork bone appropriate amount
- chicken feet appropriate amount
- scallops appropriate amount
- butter appropriate amount
- peanut satay sauce 2 tablespoons
- sesame paste 1 scoop
- coconut milk 50 ml
- onion appropriate amount
- celery appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- fat beef appropriate amount
- fish ball appropriate amount
- fish tofu appropriate amount
- fish plate appropriate amount
- sweet corn appropriate amount
- shrimp balls appropriate amount
- Hand-beaten beef meatballs appropriate amount
Steps for The sand and fire pot
1
The pot shall be filled with water, and shall be filled with chicken claws and pig bones, with a small amount of wine, ginger clots and boiled fire。
2
Another pot, with pig bones, chicken claws, and dry bees, and boiled in the fire, tossing。
3
It's a small fire that keeps the soup soft and boils for an hour。
4
Get a spare bone soup。
5
Onions cut thins, prunes cut leaves。
6
It's hot, it's hot。
7
Onions, garlic, celery。
8
Add 300 ml of pigbone soup。
9
Put a spoonful of sesame sauce in the mix。
10
Two spoons of peanut sauce are evenly mixed into the pot and boiled for 10 minutes。
11
Add 50 milligrams of coconut modulated to the bottom of soup。
12
In the soup pan, the boiler is prepared for consumption。