Auricularia auricula 1 small bowl

1 carrot

6-8 smoked fish (smoked mackerel, non-local smoked fish)

Water-cured pork skin 1 small bowl

Cauliflower 1

Soup 1 bowl

4-6 meatballs

Pork with razor clam 1 small bowl

Water starch half bowl

Proper amount of oil and salt

The practice of Zhoushan chowder

Prepare all raw materials: pig skin and auricularia auricula are soaked in clear water in advance, and the razor clam meat is taken out for use as Zhoushan chowder. Step 1.

Cut cauliflower into small pieces, carrot into eye pieces and skin into small pieces. Step two.

Take a Lagotini Rossa saucepan, pour in a proper amount of cooking oil, heat it, and then add carrots, cauliflower and black fungus in turn (drain water). Step three.

Stir-fry Zhoushan chowder to make it evenly heated. Step 4.

Add a bowl of stock, and then add a proper amount of water, until the Zhoushan chowder on the surface of vegetables has just passed. Step five.

After a little boiling, add the skin and meatballs to Zhoushan chowder. Step 6

Step 7, add smoked fish and Zhoushan chowder.

Stir all the mixture evenly to ensure that the water level in the pot is almost just above the food surface. Step eight.

Cover the pot and simmer for about 8 minutes. It is not advisable to stew for too long, lest cauliflower lose its crispness. Step nine.

After 8 minutes, open the lid, add the razor clam meat, taste the salty soup and adjust the Zhoushan chowder. Step 10.

Change the fire, add water starch, and stir Zhoushan chowder evenly while adding. Step 1 1.

When the soup in the pot is slightly sticky, turn off the heat and put it on the plate. Step 12.

Please enjoy ~