Step 1

Soak the keel in cold water for more than 2 hours to wash off the blood.

Step 2

Blanch the keel in a pot under cold water.

Step 3

Boil lemongrass, lemon leaves, and ginger slices in a cast iron pot and set aside. (Pay attention to the thorns on the lemon leaves)

Step 4

Put the washed keel into a cast iron pot, the water should be higher than the keel. Add salt and cook over low heat for 1-1.5 hours

Step 5

Prepare the toppings, thin-skinned green peppers, wash the celery, peel the garlic, and put it in a food processor to grind.

Step 6

Squeeze the lemon.

Step 7

Mix all the ingredients.

Step 8

Pile the boiled keel into a mountain and pour over the toppings. Unique flavor.