Method one

raw material

Dried Lentinus edodes 100g, Yaozhu 50g, celery 50g, green pepper 1, coriander 80g, shallot 50g, fishbone 50g, ginger 50g, carrot 50g and water 5000mg.

condiment

Le Jia fresh dew 200g, soy sauce 500g, fish sauce 90g, soy sauce100g, monosodium glutamate 350g, sugar 250g, a little pepper and sesame oil, salad oil1000g and chicken powder125g.

working methods

1, fry fish bones with salad oil, and then blanch to remove oil. Add 5 kilograms of water to the soup pot, add dried mushrooms, scallops and fried fish bones, cook until the soup is half, then add 50 grams of coriander, onion, carrot, chives, ginger and celery, and take out.

2. Boil the soup, add fresh dew, soy sauce, fish sauce, soy sauce, monosodium glutamate, sugar, chicken powder, and then add a little pepper and sesame oil.

3. Soak the green pepper and coriander in the soup for 2 hours to cool, and then can and refrigerate.

Delicious secret: don't blanch fish bones for too long, just don't put oil in them. The soup should be boiled for 5 kg to 2.5 kg, and the seasoning should be cooked thoroughly.

Method 2

raw material

500g of soy sauce, 0/50g of monosodium glutamate/kloc, 75g of sugar, 0/00g of coriander/kloc, 0/000mg of herring bone, 0/000mg of clear water/kloc, 20g of chicken essence, and 0/00g of American soy sauce/kloc.

manufacture

The wok is on fire.

Saute shallots with sesame oil.

Stir-fry ginger slices and fried herring bones, add water and other seasonings, and cook for 2 hours.