2. Accessories: 1 lettuce.
3. Seasoning: 2 tablespoons of peanut oil, 3g of salt, ginger 1 slice, garlic 1 petal, rice vinegar10ml, and appropriate amount of water.
4. Shred a piece of ginger and chop a piece of garlic.
5, put the right amount of cooking oil in the pot, add ginger and minced garlic.
6. Stir-fry the shrimp shell and the shrimp head, and at the same time gently press the shrimp shell and the shrimp head with a shovel until the shrimp shell turns red and the red oil comes out of the pot.
7. Pour 400 ml of cold water into the pot and cook with high fire.
8. Boil until the water boils, skim off the floating foam on the water surface with a leaky sieve and continue to cook.
9. Cook until the soup is thick and white, and sift the shrimp shells and heads with a sieve, leaving the soup for later use.
10, beidoufu 100 g diced.
1 1. Rinse the sponge with clean water.
12, diced tofu and kelp knots are boiled in shrimp shell stock 10 minute.
13, shrimp into the pot.
14, Dictyophora indusiata is soaked in light salt water in advance for 10 minute, and the mushroom cover and net are removed, leaving stems. Wash the stems several times with running water and blanch them in boiled rice vinegar or white vinegar water for 5 seconds.
15. Put the handle of Dictyophora dictyophora into the pot.
16. Cook over high heat for 5 minutes until the shrimp turns red. Zhusun Zhusun is easy to cook without cooking for too long.
17, cut lettuce into pieces, wash and drain with clear water.
18. Put the lettuce leaves in the pot and sprinkle some salt according to personal taste.