50 grams of fish fillets (appropriate amount) 50 grams of fish fillets (appropriate amount)

condiments

White radish (half root), konjac shreds (box), fish balls (2 strips), bean skin rolls (several pieces) and skin (200g).

kitchenware

not have

classify

In winter, the recipe is salty and stewed for an hour.

In fact, it is super easy to cook Guandong at home ~ ~ ~ As long as you prepare Chai Fish Flower+Super Soy Sauce, you can actually keep it without Chai Fish Flower. The taste is close to dripping ~ ~.

Half a white radish, peeled.

Cut the hob and simmer in the soup for 10 minutes.

Bean skin sticks and skins are soaked one night in advance.

Cut the skin into diamond-shaped pieces.

Cut the bean skin stick into small pieces, put it into the pot after 10 minutes, and simmer for 40 to 50 minutes until the white radish is completely tasty, and it is best not to see the white stone.

Put about 50 grams of Chai Yuhua into half a pot of water and bring the water to a boil.

Add 5 spoonfuls of gold-labeled soy sauce.

And a little salt.

Add some sugar to refresh yourself, and the soup base will be fine.

Add the radish pieces.

Add pigskin.

Add the bean skin roll.

Simmer for 50 minutes.

Finally, add favorite fish balls and so on. After 5 minutes, when the fish balls are cooked, they can be cooked! Just wear a string ~ ~ I bought fish balls with fried sauce ~ ~ a mouthful of soup is great!