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How to make Thai Dongyin Gong Tang?
Main raw materials: fresh prawns, fresh straw mushrooms, citronella, small peppers, fish sauce, lemon juice, coconut paste and Thai red and hot sauce. Southern ginger was cancelled and lemon leaves were replaced by dried herbs. If you have coriander, you can sprinkle it. The color is better, but not too much to catch the taste.

In some places in the market, the ingredients of Dongyin Gongtang are sold, which is very convenient.

Steps:

1. Make soup.

Dongyin Gong Tang can be boiled with pig bones, and you don't need this soup if you don't like it or you are pressed for time.

Pork bones, add onion, ginger and carved wine and cook for more than an hour. Everything except soup.

2. big head shrimp

Authentic Dongyin Gong Tang is made from Vietnamese bighead carp, but it is also replaced by common bighead carp. Prawn can be cut into two pieces, and the shrimp in the middle can be cut on the back and taken out of the mud. Roast it if you can, and fry it with beef without an oven. 3. Fried shrimp

Drain the fried shrimp on the kitchen paper towel, and the shrimp can be fished out as soon as it turns red. There is no need to fry it.

4. Stir-fry the red and spicy soup first, add a little oil, and add coconut milk to boil (very fragrant) when it is fragrant. 5. Stir the sauce evenly, put it into the soup, pour in the shrimp, boil the citronella, boil it over high heat, and pour in the chopped straw mushrooms to cook for a while. At this time, you should add fish sauce, chopped wild pepper (the source of salty taste) (if you like spicy food, you can usually leave it, and the soup itself is very spicy), cook for a while, add chopped herbs (occasionally mixed with spices), and squeeze into lemon juice. Be sure to be sour, control yourself, and occasionally sprinkle a little black pepper and two lemons. . . . . . I don't think the taste of coconut milk is enough, so I added some coconut powder to mix it.

Do not cook after adding lemon juice, otherwise the acidity will decrease.