Sanuki miso chowder

Method

1. Sanuki Cochin is bite-sized, garlic is minced, and other vegetables are cut into 1cm square dice.

2. Put olive oil and garlic in a pan, fry on low heat until fragrance appears, add the ingredients of ①, season with salt and pepper, cook, add light flour, fry lightly, add irikodoshi, and remove heat on low heat Stew.

3. Add milk to ② and stew. Add Sanuki miso, butter and fresh cream and season.

4. Add boiled farfalle to ③, lightly boiled dish, boiled and eat vegetables, and finished.