Main raw materials: fresh prawns, fresh straw mushrooms, citronella, small peppers, fish sauce, lemon juice, coconut juice, Thai red hot sauce. Nanjiang was cancelled. Without it, lemon leaves were replaced with dried herbs. If you have coriander, you can sprinkle it. The color is better, but not too much. Grasp the taste.

In some places in the market, the ingredients of Dongyin Gongtang are sold, which is very convenient.

Steps:

1. Make soup.

You can use pig bone soup for Dongyin Gong decoction, and you don't need this soup if you don't like it or you are pressed for time.

Pork bones, add onion, ginger and carved wine and cook for more than an hour. Everything except soup.

2. big head shrimp

Authentic Dongyingong soup is made of Vietnamese bighead shrimp, but it is also replaced by ordinary bighead shrimp. Prawn can be cut into two pieces, and the shrimp in the middle can be cut on the back to remove the mud. Roast when you can, and fry beef without an oven. 3. Fried shrimp

Drain the fried shrimp on the kitchen paper towel, and you can pick it up as soon as it turns red. There is no need to fry well.

4. Stir-fry the red and spicy soup first, add a little oil, and add coconut milk to boil (very fragrant) when it is fragrant. 5. Stir the sauce evenly, put it into the soup, pour in the shrimps, bring the citronella to a boil, bring it to a boil with high fire, and pour in the chopped straw mushrooms to cook for a while. At this time, you should add fish sauce, chopped wild pepper (the source of salty taste) (generally not if you like spicy food, the soup itself is very spicy), cook for a while, add chopped herbs (occasionally mixed with spices), squeeze into lemon juice, be sure to be sour, control yourself, and occasionally sprinkle a little black pepper and two lemons. . . . . . I don't think the taste of coconut milk is enough, so I added some coconut powder and stirred it.

Do not cook after adding lemon juice, otherwise the acidity will decrease.