The predecessor of this dish is preserved moth with light salt water, which is Lishui dialect, meaning dried cuttlefish. According to legend, at the end of the Northern Song Dynasty, Chuzhou people cooked a kind of preserved Artemia in memory of Lu Chenxi, the leader of the peasant uprising who was clear for the people and rich for the people. Light brine moth breast is a homophonic pun of Shilu and Fu Min. Over time, the preserved rare brine moth directly evolved into a secret recipe of rare brine squid, which became famous in one fell swoop.
The first step is to cut all the ingredients such as squid, winter bamboo shoots, lean meat and horseshoe into pieces. "Squid can be fresh or dry. It tastes delicious with fresh squid and more fragrant with dried squid. " On "Laughing and Talking about Life"
Step two, pour salad oil into the pot, put the cut ingredients into the pot, sprinkle some old wine and stir fry. Add water, salt, chicken essence, monosodium glutamate, etc. You can also add a little sugar.
Step 3: Boil the water and add the shrimps. According to personal taste, you can also add white tofu and sprinkle with pepper.
Step 4, take a bowl alone, grab a handful of raw flour and stir it evenly with water. "Too thin is tasteless. If it is thick, it is easy to agglomerate. " The secret is to scoop with a spoon. Pull a thread when you get up and pour it into the pot.
Step five, beat an egg, pour it into the soup evenly, stir it, and it will be cooked immediately. Finally sprinkle with coriander.