Resep Soto Mie Bogor

Instructions

1. Boil the gravel until soft. Lift and drain. Discard the boiled water. Once cool, chop the pebbles and set aside.
2. Boil the meat until tender. Remove the meat and drain. Once cool, cut the meat into pieces and set aside. Take the boiled water.
3. In a pan, boil the water used to boil the meat again. Set aside.
4. In a frying pan, heat the oil. Saute the garlic and red onion until fragrant. Remove and pour the stir fry into the stew pan. Stir well.
5. Add lemongrass, galangal, ginger, lime leaves, salt, sugar and pepper. Stir well and continue cooking until it boils. Correct the taste. Turn off the heat.
6. Serve: Arrange the yellow noodles and vermicelli in a serving bowl. Add cabbage, tomatoes, rissol, pieces of meat and gravel, spring onions, celery and fried onions. Drizzle with sauce. Ready to be served.
7. 1. Separate boiling meat from gravel. To make the soto sauce clear, don't use the water used to boil the kikil because it is white in color. When boiling meat, don't forget to remove and throw away the foam and other dirt that floats on the surface of the stew. 2. Kikil and meat will become tender faster if boiled in a Vicenza Pressure Cooker VP 308/8L pressure cooker (See Lazada DISCOUNT). The steam and heat pressure control system makes this pressure cooker not only tenderize food quickly but also very safe to use.