Method of making: Take a medium bowl, use one tablespoon, four tablespoons of balsamic vinegar, two tablespoons of half-baked soy sauce, one spoonful of fresh shellfish sauce and half a teaspoon of sugar. Jiang Mo, garlic paste, pepper rings, chopped green onion and pepper are added, and then 150ML of cold boiled water is added. Add one spoonful of sesame oil and three spoonfuls of cooking oil to the hot pot, and pour it into the juice bowl after burning, so that the hot and sour juice can be served.
This hot and sour juice is especially easy to make. After the materials are ready, it can be made in about ten minutes. This kind of hot and sour juice can be said to be quite suitable for eating. It can be sprinkled on the fish when cooking, mixed with cold dishes in summer, and mixed with pot-stewed food. In summer, noodles can be directly mixed with noodles. It can be said that it is a versatile hot and sour juice. These two materials, sour and spicy, can be added according to your own preferences.