"Winter Yin" means hot and sour, and "Gong" means shrimp, which translates into hot and sour shrimp soup. This soup tastes sour, fragrant and spicy. I believe many friends who have traveled to Thailand or eaten in Thai restaurants have tasted it. Do you want to drink it at home at any time? Start a small hot pot, and then pour the oil in. When the oil is hot, put the shrimps in the pan and fry them until they turn red. Add two bowls of water, ginger and some citronella, and then wait for the pan to boil. The bottom soup we want will be fine.

It is essential to add coconut milk. After adding coconut milk, the flavor of the soup will be enhanced, and the soup will become rich and beautiful. You can also add less milk. Dongyin Gong Tang is a delicacy originated from Thailand, Laos and Southeast Asian countries. "Dongyin" means hot and sour, and "Gong" means seafood such as shrimp. The recipe of this dish can be very simple, but it uses a little more ingredients.

The soul of Dongyin Gong Tang is shrimp head and shell. I see that many people like to put a lot of seafood ingredients when cooking Dongyin Gong, which will actually affect the taste of this signature Thai dish and increase the cost. So just put shrimp as the main food, which tastes just right. Add 6 cups of water to the original pot, add 1 spoon of salt and 2 spoons of coconut milk, and crush citronella, red pepper, green lemon slices, mint leaves and incense.

51g of coriander, half an onion, one tomato, 111 fish balls, 211g of shrimps, 111g of mushrooms, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of oil, a small package of galangal, 15g of citronella, 15g of Dongyin Gong sauce, 111ml of coconut milk and 11g of lemon leaves, and 3 slices of green lemon. The most important ingredient is Thai lemon, which is a unique seasoning fruit in Southeast Asia. Another seasoning is fish sauce, which is a typical seasoning in southern Thailand. In fact, it is just like soy sauce. The source of the spicy taste in the soup is Thai morning pepper. Stir-fry the slices of citronella and ginger, then add the Dongyingong sauce, inject boiling water, and boil the fish head, tomatoes and straw mushrooms. Because the fish head is added, sprinkle a little white pepper, just a little bit, don't overdo it, otherwise it will taste strange.