Ingredients: snakehead

Accessories: ginger slices, chopped green onion and coriander powder.

Seasoning: salt, white vinegar, pepper, chicken essence.

Cooking method:

1. Slaughter the fish cleanly and slice them in turn for convenience;

2, sit in a pan and ignite until the oil is hot, fry ginger slices, chopped green onion and fish with a small torch, and then add water to stew for about 20 minutes.

3. Put the fish and soup in at night, sprinkle with coriander powder, add white vinegar, pepper, salt and chicken essence according to personal taste, and adjust the taste.

Features: Fish soup is milky white, fresh and refreshing, with a long aftertaste.

Pigeon soup:

raw material

The main ingredients are 4 live pigeons in bird's nest, cloud leg slices 100g and chicken 150g. 50g of seasoning wine, 20g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 800g of chicken soup.

manufacturing process

(1) Slaughter live pigeons, blanch them thoroughly with hot water, take out their internal organs, put them in a boiling water pot, take them out and drain them, and put them on a plate. (2) Put the onion, ginger and cooking wine in a plate, put them in a drawer and steam them until they are 70% rotten, and take them out (keep the original juice).

Boning (spare bone) Put the meat on one side of the soup bucket, and put the cloud leg slices on the other side. (3) Chop the chicken into minced chicken, put it in a bowl, and add onion, ginger and 250g water.