1.1 Main Ingredients:

150 grams of bacon, 300 grams of live loach (pinky finger thickness)

1.2 Accessories:

50 grams of dried mung bean vermicelli

1.3 Seasoning:

50 grams of vegetable oil, 6 grams of refined salt, 5 grams of monosodium glutamate (MSG), 3 grams of chicken essence, 25 grams of white wine, 10 grams of ginger, 5 grams of green onion. Pepper 3 grams, 1000 grams of fresh soup

2 practice editorial

1, the loach with white wine drunk stun, cut open the viscera wash.

2, wash the bacon, cut into 0.3 cm slices, blanch in a pot of boiling water and then wait for use; dry vermicelli soaked in warm water for 1 hour, then cut into 4 cm size pieces.

3, shallots cut flowers, ginger cut into nail slices.

4, the bottom of the pot of oil, under the bacon sautéed incense, and then into the ginger, loach, cooking white wine sautéed, add fresh broth, high-flame attack open after skimming the foam, poured into the high-pressure cooker, on the pressure for 6 minutes on the fire, add powdered pork, put refined salt, monosodium glutamate, chicken essence seasoning, and then change to a small fire stew for 15 minutes, sprinkled with pepper, green onion, sheng into the bowl of soup can be.