Dongyin litchi Salmon Soup

Dongyin litchi Salmon Soup

Introduction:

"Dongyin" means "hot and sour" in Thai, while & quot; Gong & quot; means "shrimp", which is hot and Sour Shrimp Soup. This time, if the protagonist is changed to a salmon head, it can not be called Dongyin Gong, but "Dongyin salmon."

Production steps:

Step 1: Boil the pork bone soup for 1 hour until slightly white. Add all the ingredients except salt and garlic.

Step 2: cook over low heat for half an hour. When the taste of ginger and citronella wafts out, add garlic, mushroom and chicken fir

Step 3: dry the salmon head with water, heat the pan with cold oil, and fry slowly over low heat

Step 4: fry on both sides for 5 minutes

Step 5: put litchi and salt in the soup, stir well, put in the fish head, cook over low heat for 10 minutes

Step 6: add Flammulina velutipes, boil for 1 minute, turn off the heat and take out the pot

Step 7: cut tofu into pieces, pour hot soup on tofu, and then put other ingredients in containers one after another, garnish with coriander

Step 8: the cooked Dongyin Salmon Soup is beautiful, clear, sour and spicy

Materials required:

Salmon head: half

Mushroom: 8

Lactone tofu: 1 box

Chicken fir: 1 small bowl

Litchi: 5

Ginger: 2 pieces

Dried citronella leaf: 1 root

Dried pepper: 3

Weilin: 5 teaspoons

Flower carving: 2 teaspoons

Raw soy sauce: 1 teaspoon

Lemon leaf: 3 pieces

Sugar: 2 teaspoons

Lime powder: 2 teaspoons

Garlic: 2 cloves

Pig bone soup: 2000g

Salt: a little

Precautions: fried fish in summer is easy to be scalded by oil. You can use transparent pot cover and fry it slowly over low heat. You can see the degree of frying and it won't be scalded. Lemon powder can also be replaced by green lemon juice, about the amount of 1 lemon.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: hot and sour