Ingredients: hairtail 800g, onion 1, ginger 1, salt 3g, white pepper 3g, a little cooking wine, corn starch, oil, cumin powder and Chili powder.
1. Trim the fins and take out the viscera and abdominal black membrane of hairtail; The silver substance on the surface is degraded scales, which are rich in lecithin and unsaturated fatty acids and need not be scraped off deliberately;
2. Put chopped green onion, Jiang Mo, salt, white pepper and cooking wine into the hairtail basin, mix well and marinate for 10 minute;
3. Prepare a small plate of corn starch, wrap the hairtail section with starch and put it in another plate;
4. Take a proper amount of oil and pour it into a small pot. Heat it over medium heat. Take two Jiang Mo and throw it into the oil pan. If it can float quickly, the oil temperature is appropriate;
5. Put the hairtail section wrapped in starch into the oil pan, and don't turn it over yet. After frying the fish until it is slightly yellow, gently turn over and take out the oil control;
6. After all the hairtail segments are fried, put them in the oil pan and heat them for 30 seconds. Put the fried hairtail segments in the oil pan and fry them for 30 seconds. When the surface turns brown and the fish partially hardens, take them out and put them on a plate. Sprinkle with cumin powder and Chili powder.
The skin of white and tender chicken legs is elastic but not greasy. After soaking in garlic vinegar sauce, the chicken is full of flavor and the entrance is cool enough. A black fungus called "scavenger" is really an appetizing cold dish!
Ingredients: 2 chicken legs, 30 grams of dried black fungus.
Seasoning: 50g of soy sauce, 40g of rice vinegar, 2 shallots, 2 cloves of garlic, Xiaomi spicy 1 slice, half of onion, and ginger 1 slice.
1. Wash chicken legs, soak black fungus in cold water, cut onion and ginger;
2. Put the drumsticks, onions and ginger in a cold water pot, boil them over medium heat, skim off the floating foam, cover the pot, and simmer for 20 minutes over medium heat;
3. Take out the drumsticks and rinse them for 2 minutes, then soak them in cold water. If possible, it is best to soak in ice water, which can make the skin more Q-elastic;
4. Cook the soaked auricularia and take it out; Because there is plenty of time, there is no need for cold water, just let it cool naturally;
5. Dry the water on the surface of the fully dried chicken leg, and chop the chicken leg into even pieces with a sharp knife, so that each piece has skin and bones; The next knife should be steady and malicious to prevent the bones from leaving bone residue after one knife;
6. Prepare a deep dish, first clean the black fungus and lay the bottom, then put the chicken legs on it;
7. Chop the shallots and garlic, and cut the millet into small circles. The millet is spicy and the dosage can be adjusted according to the taste;
8. Mix the bowl juice with soy sauce and rice vinegar. Because soy sauce is salty, the amount of salt is added with taste;
9. Sprinkle onion, garlic and pepper evenly on the chicken leg, and then pour the juice. A fresh and delicious white-cut chicken leg is ready, and it tastes better after refrigeration.
Sauced beef is a must-have cold dish for New Year's Eve, and reliable sauced beef is coming! Don't worry about throwing it in the pot, it smells delicious!
Ingredients: beef tendon 1 kg, half a green onion, one piece of cinnamon, one pinch of pepper, appropriate amount of soy sauce, a little cooking wine, appropriate amount of salt, several cloves of garlic, two slices of fragrant leaves and appropriate amount of cold water.
1. Cut beef tendon into large pieces and soak it in clear water 10 minute;
2. The seasoning is ready and can be adjusted according to your own taste;
3. Put the beef tendon into the inner container of the rice cooker, put all seasonings and spices into the pot, and add enough water;
4. Select the "soup making" function, 1 half hour;
5. Cover the lid and follow the procedure to save trouble;
6. Open the lid of the rice cooker the next day, and the aroma is fragrant.
This vegetable and nut salad is a mixture of red and green, sprinkled with some nuts, and quinoa, which is very popular now. Seasonal vegetables with sauce, sweet, sour and salty with salty, appetizing and boring.
Ingredients: 80g of quinoa, chicory 1, lettuce 1, cucumber 1, radish 1, 8 cherry tomatoes, 6 strawberries, a little nuts, a little passion fruit vinegar, 2g salt and a little olive oil.
1. Wash chicory, lettuce and cucumber;
2. Wash radish, cherry tomatoes and blueberries; Prepare some dried fruits and nuts;
3. 80 grams of dried quinoa, washed twice in cold water and boiled in a pot; Boil quinoa with a small torch until it swells, and it can be easily crushed with fingernails. Turn off the fire, remove and drain, and use after cooling.
4. Cut chicory into inches, cut lettuce into large pieces, and cut cucumber obliquely into thin slices;
5. Slice the radish, cut the cherry tomatoes in half, cut all four strawberries, and put the dried fruits and nuts into the pot;
6. Pour in the right amount of passion fruit vinegar. This cold salad with all kinds of fruit vinegar has a refreshing taste, which complements the sweetness of strawberries, cherry tomatoes and dried fruits. Don't use old vinegar, it's heavy in color and sour in taste. Fruit vinegar can be replaced by white rice vinegar and a little sugar.
7. Pour in proper amount of olive oil, sprinkle with a little salt and mix well.
Elbow is the same as soup stock and seasoning, just wait for the big elbow with a fragrant nose to shine. Whether it is at ordinary times or holidays, it is absolutely enough.
Stewed elbow materials: 2 elbows, soup stock 1 bowl, onion 1 root, ginger 1 root, garlic 1 root, cinnamon 1 root, star anise 4, dried red pepper 4 and pepper/kloc-0.
1. Remove the bones of the two front elbows, clean them, and scrape off the Mao Mao on the surface;
2. Prepare 1 green onion, 1 ginger, 1 garlic, 1 cinnamon, 4 star anises, 4 dried red peppers, 1 pinch of pepper, 5 fragrant leaves, 1 dried grapefruit peel,/kloc.
3. A bowl of old soup is ready;
4. Put the old soup and the seasoning in the second step into the saucepan, then sprinkle some salt, soy sauce and soy sauce. Don't put more water, because it depends on the water level after the elbow enters the pot;
5. Boil the elbow in a warm water pot and skim off the floating foam;
6. Transfer the blanched elbow to the stew pot, heat the water as appropriate according to the situation, cover the pot, and simmer slowly;
7. When chopsticks can easily penetrate into thick meat, elbows can be soaked in soup for more than 4 hours. If you can stay overnight, your elbows are thick and you can slowly absorb the soup.
8. It is ok to eat while it is hot. It is fragrant and salty, and can be sliced or diced. It is more delicious to pour some soup.
This orange juice sparerib tastes delicious. Put the orange juice in front of the pot and add a little sugar and salt. This sparerib tastes really good, and it feels a little better than sweet and sour sparerib.
Ingredients: 800g sparerib, a little oil, ginger 1 slice, star anise 1 slice, 2 oranges, a little soy sauce, a little cooking wine, salt, sugar 1 spoon and water.
1. Cut the ribs into pieces with uniform size and clean them;
2. Boil in a cold water pot, and blanch 1 min;
3. Pour a little oil into the wok, drain the ribs into the wok, and stir fry on both sides with low heat until slightly burnt;
4. Pour in cooking wine, a little light soy sauce, sprinkle with ginger slices and 1 star anise, stir fry a few times, add appropriate amount of hot water, cover and simmer for about 20 minutes;
5. Squeeze orange juice for use;
6. The soup is almost collected and the meat is rotten. Pour orange juice into the pot;
7. Sprinkle a little salt and a spoonful of sugar, stir-fry for 2 minutes, and take out the pot.
This kind of steamed yuba with chopped pepper is an essential healthy steamed dish for Chinese New Year. Sweet potato vermicelli is crystal clear and chewy, and yuba is chewy. The whole dish neutralizes the compound taste of chopped pepper and oyster sauce, which is more delicious than eating meat!
Ingredients: appropriate amount of yuba, sweet potato vermicelli 1 bowl, 3 tablespoons chopped pepper, 2 green garlic, ginger 1 slice, a little oil, appropriate amount of oyster sauce, a little soy sauce, and water 1 glass of water.
1. Prepare ingredients and steamer: soaked yuba, soaked sweet potato vermicelli, green garlic, fresh ginger, red chopped pepper, oyster sauce, vegetable oil, water and soy sauce;
2. The yuba is soaked in warm water 3 hours in advance and can be directly rolled into the desired length;
3. Soften sweet potato vermicelli with cold water; This is thicker than the kind of vermicelli bought in the supermarket, so it can also be called fine vermicelli;
4. Chop green garlic and ginger;
5. Prepare a deep dish, the fish dish I use, hand in sweet potato vermicelli to lay the bottom, and then put yuba on the vermicelli;
6. Heat in a small pot, put oil in a hot pot and cool, stir-fry Jiang Mo, green garlic white and a small amount of garlic leaves to give a fragrance;
7. Pour in proper amount of soy sauce, oyster sauce and water to boil;
8. Pour the cooked juice on the yuba vermicelli and sprinkle 3 spoonfuls of red chopped pepper on the surface, as much as you like;
9. Pour water into the pot, put the steamer on the pot, then put the vermicelli plate into the steamer, cover it, select "high fire" for heating, and steam after SAIC for 10 minute; Sprinkle the remaining green garlic leaves evenly on the surface after taking out the pot, and pour some hot oil on the green garlic to stimulate the flavor of green garlic and chopped pepper at once.
Baked fat sausage with Laba garlic is mellow in taste and is also an appetizer for Chinese New Year.
Ingredients: 1 bowl of marinated large intestine, 1 small bowl of laba garlic, 20g laba vinegar, a little oil, a little chopped green onion, a little shredded ginger, a little salt, a little sugar, a little soy sauce, 5g corn starch and a little cold water.
1. Pickled large intestine and laba garlic are ready; Braised large intestine can buy semi-finished products or finished products. If it is cold, you should heat it before using it. Laba garlic is used more;
2. Cut the large intestine into small pieces, and cut the ends of Laba garlic; The ratio of the consumption of Laba garlic to the large intestine is almost 1: 1, that is, one large intestine is matched with one clove of garlic;
3. Chop the onion, shred the ginger and prepare a little Laba vinegar. The dosage is not much, there are two spoonfuls, which is about 20 grams;
4. Mix a small amount of corn starch and a small amount of cold water into starch slurry;
5. Pour a little oil into the wok, add chopped green onion, shredded ginger and Laba garlic, and stir fry on low heat 1 min;
6. Put the fat sausage into the pot, add a proper amount of marinated sausage juice, stir fry on low heat, sprinkle with salt and sugar, and sprinkle with a little soy sauce to taste and color;
7. After the fat sausage section is completely softened, pour a little Laba garlic;
8. Stir quickly and evenly, and pour the starch slurry into the pot after re-stirring;
9. The starch slurry is solidified, and the juice is evenly hung on the fat sausage and taken out of the pot.
This braised oxtail is salty and a little sweet. You can bone it with a bite of meat. Really satisfied.
Ingredients: oxtail 1000g, half onion, ginger 1, star anise 1, cinnamon 1, some crystal sugar, salt and soy sauce.
1. Soak the oxtail segment in water for 20 minutes to soak the excess blood;
2. Boil in a cold water pot;
3. It takes about 3-5 minutes to skim off the floating foam from time to time;
4. Take out the oxtail segment with slightly reduced discoloration and drain the water; Don't pour out the water in the oxtail, and use it when stewing in the future;
5. The basic seasoning is ready and can be adjusted according to the taste;
6. Heat the wok, pour in a little oil, and fry the rock sugar in the wok until it is amber;
7. Stir-fry the oxtail section in the pot and evenly coat it with rock sugar. The whole process is low;
8. Pour all the seasonings in step 5 into the pot, stir-fry with low fire to give a fragrance; At the same time, it is also to make the oxtail section more evenly colored;
9. Add the right amount of soy sauce and salt. Oxtail was scalded with hot water before. Oxtail is not easy to make, and there is more water. Cover and simmer until the meat can be easily boned. If water is added halfway, heat the water.
This dish can be said to be suitable for both the north and the south. It can be used as a daily dish or a holiday dish. Shrimp balls, not only attractive in appearance, but also small in dosage, can also absorb the gravy in shrimp into rice grains, and the crystal clear glutinous rice grains are more nutritious. White glutinous rice, red shrimp tail and green onion look beautiful!
Ingredients: 300g shrimp, 80g pork stuffing, glutinous rice 150g, 3 shallots, ginger 1 slice, proper amount of cold water, 3g salt, 3g white pepper powder and a little chopped chives.
1. Shrimp and meat stuffing are ready, and it is best to have a little fat in the meat stuffing to make the taste more moist;
2. Wash the glutinous rice and soak it in cold water for at least 6 hours. When the temperature is high in summer, you can soak glutinous rice in the refrigerator. Wash shallots and ginger;
3. Slice shallots, shred ginger, soak in cold water, and only take juice when using;
4. Shell the shrimp, remove the shrimp line from the shrimp body, leaving a small piece of shrimp tail;
5. Put the shrimp meat and meat stuffing into a cooking cup, pour about 20g of onion, Jiang Shui, salt and white pepper into the cooking cup to make a very delicate shrimp paste, and the meat stuffing and seasoning are completely mixed with the shrimp meat. Pick up the shrimp paste with a spoon, don't pour it out, you can use it;
6. Pour out the glutinous rice water, dig a spoonful of shrimp paste with a spoon, and pour it into balls in the left and right hands several times; In order to prevent hands from sticking, you can dip your hands in a little water to prevent them from sticking; Then roll the meatballs in glutinous rice, dip them all in glutinous rice, and then gently compact them by hand; Insert the shrimp tail into the ball, and the blank of a glutinous rice shrimp ball is completed;
7. Put the balls on the plate one by one;
8. Put the dish of glutinous rice shrimp balls into a steamer and steam it on high fire for 10- 15 minutes, and sprinkle a little chopped green onion on the surface to enhance the color and fragrance.
The mouth-watering roast chicken with honey sauce is the best choice for the festival. With onions and carrots, it is delicious and nutritious.
Ingredients: Sanhuang Chicken 1 (750g), 25g light soy sauce, 30g dark soy sauce, 3g cooking wine10g salt, 2g black pepper, 0g ginger1g onion.
Stuffing: half potato, half carrot, half onion, soy sauce 15g, salt1g.
Brush the surface with honey 10g and a parsley.
1. Sanhuang chicken is clean, and its small paws are like orchid fingers, so it is best to remove them;
2. Slice ginger, cut onion into small pieces, pour in soy sauce, soy sauce, cooking wine, salt and black pepper, mix well, put on disposable gloves and massage the chicken for 5 minutes, then dry in the shade and marinate;
3. Cut potatoes, carrots and onions into hob blocks, add a little soy sauce and salt and mix well;
4. Stuff potatoes, carrots and onions into the chicken's stomach;
5. Seal the opening with a toothpick, which can well preserve the internal heat and make the chicken's stomach full and not flat;
6. Spread a layer of tin foil on the baking tray in advance, put the chicken on the baking tray, and insert the food probe into the middle of the filler from the opening gap; Don't pour the remaining juice of pickled chicken, and use it for brushing later;
7. Send the oven together with the food probe into the middle layer of the oven, and the other end of the probe is connected with the connecting socket above the inner wall; Close the oven door, set the upper and lower fires to 200 degrees respectively, without preheating, and set the time to 40 minutes;
8. Take out the baking tray, take out the toothpick, and scrape the potatoes, carrots and onions in the chicken belly on the baking tray with a spoon; Pour honey into the marinated chicken juice and brush it on the chicken with a brush;
9. Put it in the oven, heat it up and down at 200 degrees, bake it for 10 minute, and sprinkle a little coriander to add color and fragrance.
Fu Bao steamed stuffed bun is small and exquisite. The yellow bag stands for "gold" and the green rope stands for "jade". Although the red blessing stickers are not written, they can be understood, which is auspicious and festive. It is full of stuffing and bulging, which means it is full of good luck and wealth.
Main dough: 150g medium gluten flour, 95g pumpkin puree, 1.5g yeast.
Decorative dough: 30g medium gluten flour, moderate spinach powder, a little red yeast powder, 0.5g yeast, and clear water at room temperature 18g.
Stuffing: 2 eggs, carrot 1 each, pepper 1 each, Pleurotus eryngii 1 each, and proper amount of oil and salt.
1. Eggs, carrots, peppers, Pleurotus eryngii;
2. Dice the eggs, carrots, peppers and Pleurotus eryngii respectively, and break the eggs into a bowl;
3. Heat the wok, pour the vegetable oil, pour the egg liquid into the wok, and keep stirring with chopsticks until the eggs are evenly broken;
4. Stir-fry the immature carrots and Pleurotus eryngii, which are easy to produce soup, for 3 minutes, stir-fry the excess water, turn off the fire, put the diced peppers into the pot, add appropriate amount of salt and mix well for later use;
5. Peel and seed the pumpkin, dice it, steam it for 15 minutes, and beat it into fine pumpkin paste with a stir-fry stick or a cooking machine;
6. First, mix the materials for decorating the dough, knead it into dough, and wrap it tightly with a fresh-keeping bag, so that the waterproof part will evaporate;
7. First, mix the flour of the main dough with the dry yeast evenly, and pour a proper amount of pumpkin paste into the flour to knead it into dough;
8. Transfer the dough to the chopping board, knead the dough smooth, delicate and soft by pressing, and gently press the top of the dough with your fingers, with shallow fingerprints; This process takes about 3-5 minutes; Rub into long strips, cut into 6 parts with uniform size, and roll around the skin;
9. Put a proper amount of stuffing in the middle of the dough;
10. Pinch;
1 1. Pinch in another direction;
12. pinch both sides of the long side again;
13. pinch the last long side again; Now it looks like a fold from the top;
14. Squeeze gently under the fold with the jaws of a tiger, which is the prototype of the blessing bag; Its characteristics are: simple technique, better stuffing effect-large cavity and good fortune;
15. Divide the white dough into two parts, one large and the other small. Put spinach powder in the big one and monascus powder in the small one. Because there is a lot of water in the dough when kneading, these two powders can be directly kneaded into dough without additional water.
16. This is a kneaded colored dough, which is delicate and smooth;
17. Rub the green dough into slender strips, the thickness can be adjusted according to the size of the blessing bag, and it can be thick or thin;
18. Cut a piece of rope to make a blessing bag; Dip some cold water with chopsticks and rub it around the neck of the blessing bag a few times, surround the green face, and then dish out the rest in two small circles. The intersection can be glued with chopsticks dipped in water. In addition, looking down at this "rope", you need to cut it shorter to make a bow effect;
19. Roll the red dough into thin slices with a thickness of about 2 mm and cut it into 6 square or diamond blocks with a scraper;
20. Wipe a little water on the back of the red noodles with chopsticks and stick it on the blessing bag; It is too much trouble to decorate the blessing with dough. You can steam the steamed bread out of the pot, cool it with a chocolate pen or write the melted chocolate liquid in a paper bag. Or don't write, the overall shape has made it clear that it is a blessing bag;
2 1. The remaining two kinds of dough are rounded separately, then twisted, wrapped from one end to the other, put the tail under the dough, and then insert bamboo sticks to make a lollipop shape;
22. Put the blessing bags and lollipops on a steaming tray covered with a steaming pad, and put them in a steamer for fermentation 15 minutes; When the dough 1.5 times the original size, it can be steamed at 100 degree and 13 minutes; Steam in a normal steamer for 12- 13 minutes, depending on the size of Fu Bao steamed buns and the stuffing inside.
23. Stew steamed bread for 5 minutes before taking it out, which can prevent the skin from wrinkling due to sudden cooling and affect the appearance.
This sweet braised pork, the steamed meat is fat but not greasy, the taste will be lighter and the taste will be softer. Absorbing enough sweet broth, it is chewy, full of meat, and has better appearance and face value.
Ingredients: a handful of sweet, 300g of pork belly, soy sauce, soy sauce, cooking wine, salt, sugar 1 tsp, star anise, cinnamon, fragrant leaves, green onions, ginger and garlic.
1. Wash a piece of pork belly with skin, put it in a cold water pot, add onion and ginger, and bring it to a boil over high heat and turn to medium heat 15 minutes;
2. When the cooked pork belly is warm, brush it on the surface of the skin with a brush dipped in soy sauce, then punch a hole in the skin with a toothpick, and then brush the soy sauce for coloring;
When the skin is dry, pour some oil into the wok. When the oil temperature is about 60%, fry this dough into amber, and then turn it over and fry for 2 minutes; Pour a proper amount of soy sauce, soy sauce, salt, a little sugar, star anise, cinnamon, fragrant leaves, onion, ginger, garlic cloves and hot water, pour a little cooking wine after the water boils, simmer for 15 minutes, and take out the meat;
4. Wash the bean curd twice, soak it in warm water, put it into the broth, sprinkle salt and soy sauce according to the taste, and cover it for a while;
5. Slice the meat;
6. Take a large bowl and circle the meat pieces at the bottom of the bowl, pressing one piece at a time, which in turn will have a layered feeling;
7. Then put the bean curd that has absorbed the broth into a bowl, and put the remaining meat pieces evenly on the surface; Put the big bowl in a steamer and steam for about 1 hour. The sliced meat will be crisp and rotten, and the cowpea will melt in the mouth. The gravy will be fully absorbed, moist and soft.
8. Take a big bowl and buckle it on a small bowl, and then quickly buckle it. The beautiful and delicious braised pork with bean curd will appear, and some delicious chopped green onion will be sprinkled on the surface, which is beautiful and fragrant. Don't hesitate to steam a bowl!
This fried mutton is full of water and tender. Slice the onion and take it out of the pot for use; Sliced mutton is sprinkled in cold oil, heated by high fire and sprinkled with cumin. Needless to say, it tastes really good.
Ingredients: 400g mutton, half onion, proper amount of oil, 2g salt, proper amount of soy sauce, cumin 1 pinch, and 2 shallots or parsley.
1. Wash mutton and onion;
2. Slice mutton, the thinner the better; If the knife doesn't work, you can freeze the mutton in the refrigerator until it is solidified, but wait until it is hard, so it is very easy to cut into thin slices.
3. Cut the onion into filaments;
4. Pour the oil into the pot. When the oil temperature is 70% to 80%, put the shredded onion into the wok and stir-fry for 2 minutes. When the edge of onion is yellow but the whole onion is still crisp, take it out for use;
5. Pour an appropriate amount of oil into the same pot, heat the pot to cool the oil, pour the mutton slices into the pot, and quickly spread the mutton with the tip of a shovel. It must be done before the oil is ready. When the oil temperature comes up, the mutton will stick together and become difficult to separate.
6. When the mutton slices are all scattered, turn to a big fire, sprinkle a pinch of cumin and add cumin to the mutton to taste;
7. stir fry a few times. Before the mutton completely changes color, pour the shredded onion into the pot, sprinkle with salt and pour with soy sauce to taste;
8. Stir fry quickly and evenly. Before taking out the pot, pour the chives into the pot, turn off the fire and put them on the plate. It is also very fragrant to change onion segments into coriander segments.
Steaming flat fish is very easy. After simple treatment, it can be put into a steamer or steamer. Don't worry about the damage of poor craftsmanship to the fish type, not to mention that the fish is not delicious when it is cooked.
Ingredients: 2 flat fish, fresh ginger 1 slice, a little yellow wine, red pepper 1 slice, 3 shallots, steamed fish, soy sauce and vegetable oil 20g.
1. Remove gills, viscera and black belly from the abdomen of the flatfish and clean it;
2. Pull two flower knives on each side of the fish, stuff a piece of fresh ginger and pour a little yellow wine;
3. Heat the steamer for one minute, and send the flounder into the steamer 1 10 degree 15 minutes; If you use an ordinary steamer, steam it for about 8- 10 minutes after the fire.
4. Pour the water out of the fish dish and remove the ginger slices on the surface; Sprinkle chopped green onion and pepper, then pour in hot oil, sprinkle with appropriate amount of steamed fish and soy sauce, and you can eat!
Sour radish and old duck soup is my family's favorite. Sour radish is sour and attractive. I put a big root in it, which is appetizing and enjoyable to drink!
Ingredients: sour radish 1 piece, half duck, half onion, ginger 1 piece, proper amount of salt, a little chives and proper amount of water.
1. Wash sour radish, remove hair roots from half a duck, and wash;
2. Chop the duck into small pieces, cook it in cold water for two minutes, take it out, remove excess blood and impurities, and the boiled soup is clear and clean;
3. Cut the sour radish into thick strips and decide the dosage according to the acidity and favorite taste;
4. Cut the onion into sections and cut the ginger into thick slices; Do not put other seasonings, so as not to affect the taste of sour soup;
5. Pour a proper amount of water into the pot, add onion and ginger, bring to a boil, and pour the duck pieces into it. After the fire boils again, turn it down and keep it slightly boiling.
6. When the duck is half cooked, put the radish strips into the pot and cook them together. The longer it takes to cook, the more delicious the soup is and the sour taste is just right.
7. When it is cooked to your satisfaction, sprinkle with appropriate amount of salt and chives and take it out of the pot.