Bazaar fillet: 1 piece, shrimp: 67 pieces, duck gizzard: 2 pieces, broccoli, carrot, yuba. Seasoning: salt, chicken essence, white rice vinegar and white pepper.

How to make hot and sour chowder?

Thaw the fillet of Basha fish first.

Cut the fillets into finger-thick pieces.

Add salt, white pepper, cooking wine, egg white and corn starch, and marinate for 20 minutes.

Fry the fish pieces in the oil pan until golden brown, and take them out for later use.

Boil a pot of water, add duck gizzard, carrot, yuba, broccoli, sour bamboo shoots, diced shrimp and fried fish in turn, boil, adjust the taste, add corn starch sauce, add white pepper and take out.

skill

This is the practice of Fujian Fuqing hot and sour soup. If you have sour bamboo shoots, you don't need to add white rice vinegar, and other materials can be replaced at will.