Required ingredients:

Cucumber, yellow pepper, onion, ginger, pickled pepper 20 g, pickled ginger 20 g, garlic 30 g, rapeseed oil 100 g, yellow light Chili sauce 30 g, clear water, chicken powder 5 g, salt 5 g, chicken juice 5 g, sugar 2 g and white vinegar 30 g.

Production steps:

Step 1: prepare a small piece of golden melon, peel and remove seeds, then cut it into thin slices (200g) and put it in a plate. The thinner the better; Add water to the steamer, put it in a dish with melons, cover the lid and steam for 20 minutes until soft and rotten.

Step 2: Slice the onion and ginger, cut 20g pickled pepper into small pieces, dice 20g pickled pepper, smash 30g garlic with a knife and chop it into minced garlic for later use.

Step 3: prepare a yellow colored pepper, cut it in half from the middle to remove seeds, and then cut it into large pieces (200 grams) with a knife; Then put it into a cooking machine, add 200 grams of water, fully break it, and pour it into a bowl for later use.

Step 4: Take out the steamed wax gourd, then pour it into a cooking machine and break it into fine melon paste, and then pour it into a bowl for later use.

Step 5: fully heat the pot, add 100g rapeseed oil, and then put the onion and ginger slices into the pot to cook the fragrance; Simmer on low heat until the onion and ginger are golden, and remove with a colander; Finally, press it with a spoon to squeeze out the oil from the onion and ginger.

Step 6: Stir-fry the chopped and soaked Jiang Mo, minced garlic and pepper in a pot, and then add 30g of yellow lantern Chili sauce to cook the fragrance.

Step 7: Pour the prepared yellow pepper juice, continue to simmer slowly until the color turns golden yellow, then add 1 kg of water (if there is broth) to the pot, and continue to simmer slowly for 5 minutes after the fire is boiled; Then add 5 grams of chicken powder, 5 grams of salt, 5 grams of chicken juice and 2 grams of white sugar to the pot for seasoning, and stir evenly with a spoon; Then add the melon paste and continue to cook for five minutes; Finally, add 30 grams of white vinegar to the pot to prepare for cooking.

Step 8: Prepare a secret, scoop in the cooked soup, filter out the residue inside, and finally get the golden juice, which is the golden soup.