Ingredients

Main Ingredients

Medium Gluten Flour

400g

Celery Leaves

300g

Carrots

50g

Tomatoes

70g

Garlic Chips

60g

Sides

Oil

Amount

Salt

Amount

Five Spice Powder

Amount

Persimmon Vinegar

Amount

Chicken Bouillon

Amount

Steps

1. Sieve the flour and set aside

2. Add little by little

3. Until the dough and the batter

4. Pour the batter into a pot of boiling water, turn on medium heat, and keep stirring with a rolling pin for 20 minutes

5. Pour the dough into a cage drawer, and use a frying spoon to cut rounds, and put a basin of cool water under the cage drawer

6. At this point, the dough is pressed down from the cage drawer, and in the to the cold water, and then the "fish-fish" is formed. "fish fish"

7. pulp water ingredients

8. tomatoes and carrots cut into small pieces, garlic cloves cut into long segments

9. celery cleaned and put on the plate

10. with freshly boiled water poured on the celery leaves, boiled water does not exceed the vegetable

11. in the vinegar poured on the celery

12. Cover the pot with a lid and cover for 20 minutes

13. Stir fry the vegetables in a frying pan, add five-spice powder and salt

14. Sheng to a bowl and set aside

15. Pour the stir-fried vegetables into the slurry, and then put the ingredients according to taste

16. This is the slurry that is done

17. Fish and fish water control and put it into a bowl, and then pour it over The batter should be poured into the bowl, and then put into the oil splash hot pepper, and then serve

Tips

1. The batter should be poured into the pot and stirred constantly to avoid burnt pot

2. The celery should be poured with boiling hot water

3.