"Let's eat. Zhong Tian was holding the dishes.

Zhong Tianzheng boiled porridge again, so as not to choke on eating, and casually brought out a few bowls of rice from the cooking space.

The giant tiger ate the rice with his head down, and Zhong Tianzheng and Shangguan Yan thought about the distance below while eating.

"That... Eldest brother. The giant tiger shouted Zhong Tianzheng embarrassedly.

"Ao~ It's not enough, let's serve it again, and there is rice. Zhong Tianzheng thought he was going to add food.

"That... There are no more dishes, and I still want to eat. The more the tiger spoke, the quieter it became.

Zhong Tianzheng swept the table and was taken aback.

"My dear, I'm done! I'll make you some more. ”

Zhong Tianzheng hurriedly came to the cooking place and thought, "I'm a god, can I afford this?"

Zhong Tianzheng took advantage of the time to get the ingredients from the carriage and came to the cooking space again.

"Then let's make a few more dishes, so as not to let the big man not have enough to eat, and just practice Lu cuisine. Zhong Tianzheng made up his mind.

He decided to finish all the well-known dishes of Lu cuisine today, and what he wanted to do was pot collapsed yellow croaker.

The ingredients he prepared were 500 grams of large yellow croaker, 10 grams of ham, 20 grams of starch (broad beans), 10 grams of magnolia slices, fungus (water hair), rape, and 120 grams of eggs

The seasoning includes 3 grams of vinegar, 10 grams of sugar, 4 grams of rice wine, 5 grams of garlic (white skin), 5 grams of ginger, 5 grams of shallots, 50 grams of peanut oil, and 6 grams of salt.

He removed the scales, gills, and internal organs of the fresh yellow croaker, washed it with clean water, and dried the water. Cut the head of the fish from the lower mouth and split it into two pieces. The body of the fish is removed from the back of the girder bone spurs, and the slice is to the belly of the fish, and the tail is connected in a hinge. Then peel the skin side down on the fish with a cross knife, sprinkle 2 grams of refined salt with the fish head, and marinate in rice wine to taste. Crack the eggs into a bowl and stir well. Shuifa fungus, cooked ham, Shuifa magnolia slices, and rape are all cut into 2.5 cm long strips. Put peanut oil in the wok, burn it over medium heat until it is four mature, dip the fish head and fish meat in dry starch, drag it in the egg liquid, fry it in the pan until golden brown, pour a colander to control the net oil.

Then add 150 ml of clear soup, yellow croaker, rice wine, refined salt, vinegar, sugar, and boil over high heat.

The pot collapsed yellow croaker and this is done.

He also wants to make yellow stewed chicken nuggets, and the ingredients he prepared include 350 grams of tender chicken, auxiliary ingredients: 75 grams of bamboo shoots, 75 grams of shuifa fungus, 10 grams of green onions, 250 grams of white soup, 15 grams of monosodium glutamate, 25 grams of wet starch, 35 grams of Shao wine, 35 grams of cooked lard, 30 grams of soy sauce, and 10 grams of sugar.

He puts the chicken in boiling water for 2 minutes, takes it out, cools it and cuts it into small pieces 5 cm long and 2 cm wide; puts the wok on a hot fire, puts 25 grams of lard into the green onion section and stirs until it is fragrant, then put in the chicken pieces and add Shao wine, soy sauce, sugar and white soup, after boiling, move to a slight fire, and when the soup is thick, take out the chicken pieces, and arrange them at the bottom of the bowl and around them with the skin side down; cut the fresh bamboo shoots into rolling pieces, put them into the chicken juice pot together with the water fungus, and boil slightly. Take out, spread it in the chicken nugget bowl, and then decant the remaining soup into the pot, the chicken nuggets are covered in the open pot in the pot, add monosodium glutamate, thicken it with wet starch, pour in 10 grams of cooked lard, 200 grams of chicken, 65 grams of bamboo shoots or mushrooms, 6.5 grams of rice wine, 3 grams of soy sauce, monosodium glutamate, ginger, 8 grams of wet water chestnut, chopped green onions, refined salt, sugar, and 130 grams of chicken soup.

Cut the chicken into 1-inch cubes, fry in a warm lard pan for half a minute, add bamboo shoots or shiitake mushrooms and seasoning (green onion, ginger, rice wine, soy sauce, wet water chestnut, salt, sugar, monosodium glutamate, chicken broth), simmer for 10 minutes, and then thicken with wet water chestnut powder.

Zhong Tianzheng found that there was another cooking for this dish.

1500 grams of rooster. 20 grams of shiitake mushrooms (fresh) and 20 grams of winter bamboo shoots. 8 grams of salt, 2 grams of pepper, 10 grams of chili pepper (red and pointy), 20 grams of sugar, 20 grams of soy sauce, 20 grams of soy sauce, 10 grams of green onions, 10 grams of ginger, 40 grams of garlic (white skin), 3 grams of star anise, 1 gram of grass cardamom, 80 grams of vegetable oil, 20 grams of starch (pea).

Wash the mushrooms and winter bamboo shoots respectively and use water to increase them; add an appropriate amount of starch and water to stir them into wet starch and set aside; live chickens are slaughtered and cleaned according to halal requirements; cut the bones into 0.3 cm pieces, rinse them with water, remove and filter out the water; change the water bamboo shoots into small dices; cut the ginger into pieces, cut the green onion into sections, peel off the garlic; place the wok on the hot fire, pour vegetable oil into the hot pan, and add the green onion ginger, grass cardamom star anise and fry the fragrance after refining thoroughly;

Pour in the chicken pieces and stir-fry until there is no water vapor, put in refined salt, salty soy sauce, sugar, garlic, chili pepper segments; then stir-fry until there is no water vapor, pour in about 500 grams of water, to just submerge the chicken pieces as appropriate; and put in the mushrooms, winter bamboo shoots cover and move to low heat for 30 to 70 minutes, the chicken is rotten (depending on the chicken is old and tender), you can put it on the plate; when putting it on the plate, use chopsticks to pick out the grass cardamom star anise, green onion and ginger pieces, if the soup is too much, use wet starch to thicken. It is most suitable for young chickens to make yellow braised chicken nuggets, and chicken heads, feet, and internal organs can be used for other purposes. When simmering, you must add enough water at one time, and it is not advisable to stop the fire halfway. To slaughter a halal chicken, you must first take out the internal organs and then smoke the feathers.

"It's not delicious enough. Zhong Tianzheng took a bite and felt that he still needed to improve.

He continued to prepare the ingredients, 1 chicken, 1 egg white (egg white), 1 teaspoon of wheat flour, an appropriate amount of salt, an appropriate amount of soy sauce, an appropriate amount of chicken essence, an appropriate amount of green onion, an appropriate amount of ginger, 1 star anise, an appropriate amount of Sichuan pepper, an appropriate amount of cooking wine, and 1 teaspoon of starch. Prepare a more than one pound of three loess chickens; clean the chicken and cut it into pieces; put the chicken pieces into a container, put in egg white, starch, flour, five-spice powder, salt; grasp the chicken pieces evenly with your hands; put oil in the pot, put the chicken pieces into the heat and fry them until golden brown and remove them;

Put the green onion, ginger, star anise, Sichuan pepper, salt, cooking wine, soy sauce, chicken essence, boiling water, steam in the pot for about 50 minutes, and put the bowl upside down on the plate when eating.

Finally, the yellow braised chicken nuggets are ready.

"Luckily, there is a cooking space, otherwise I don't know how long it would have taken to prepare these ingredients. Zhong Tianzheng sighed.

10 pork yellow tubes, 700 grams of clear soup, 150 grams of egg white, 25 grams of shredded ham, 25 grams of shredded mushrooms, 10 grams of Shao wine, 50 grams of shredded vegetables, 3 grams of monosodium glutamate, 5 grams of refined salt, 100 grams of chicken breast puree.

He washed the pig yellow tube with water, put it in a pot and added water to boil it on a hot fire, then moved it to a slight fire and simmered for 2 hours, and when it was eight ripe, it was taken out, washed with water, torn off the fat, and then scalded with boiling water, washed off the oil, and used chopsticks to hold one end. Turn it over, rinse with water and set aside.

Add the minced chicken breast puree to monosodium glutamate, Shao wine, green onion and ginger juice, refined salt, and egg white and stir into chicken puree. Take 5 pig yellow tubes cut into 5.5 cm long segments, and evenly divide them into a "centipede" shape with the tip of a knife. Evenly spread the chicken puree in the yellow tube, dip the shredded ham, shredded mushrooms, and shredded rape alternately on the opening of the knife edge of the yellow tube, and steam it in the basket to take out. The remaining 5 pork yellow tubes were also cut into 5.5 cm long segments, which were also cut into "centipede" shapes with a knife and blanched in boiling water. Put the egg white into the soup bowl, add the clear soup and refined salt, stir well with chopsticks, put it in the cage and steam it over medium heat, and take it out as the bottom of the "hibiscus". Place the pork yellow tubes with and without chicken paste on the bottom of the "hibiscus" alternately.

Put the clear soup in the clean pot, add refined salt, monosodium glutamate, Shao wine, boil on the fire to skim off the foam, and slowly pour it into the soup bowl. When beating centipede flower knives, the knife should be suspended, and the pig yellow tube should not be cut off. To make the hibiscus base, the ratio of egg whites to consommé should be equal. Pay attention to the heat when steaming the pork yellow tube, generally steam for 5 minutes.

"Hibiscus Yellow Pipe" is a cooking dish that uses the cooking method of Hibiscus and Pork Yellow Tube as the main ingredients, and this dish is a traditional soup dish in Jinan. Pig yellow tube, commonly known as tube stiff, is shaped like a tube, flexible and elastic. It becomes crispy when cooked, making it an ideal ingredient for soups. This dish is strict in the selection of materials, the knife work is very particular, the soup is clear to the bottom after maturity, the taste is pure and mellow, crisp and tender, rich in nutrition, it is the soup dish of the high-class banquet.

In this way, the hibiscus yellow pipe is ready.

"Woo, I don't feel like I like to eat, forget it, let's give it to Huzi. Zhong Tianzheng smiled.

The next dish he wants is watermelon chicken.

He prepared, an oval watermelon (about 2500 grams), 2 chicks (about 800 grams). 50 grams of sea cucumber, 25 grams of shiitake mushrooms, 25 grams of magnolia slices, 25 grams of ham, 50 grams of dried scallops, a little shredded green onion and ginger. 10 grams of cooking wine, 3 grams of refined salt, 50 grams of watermelon juice, 20 grams of white oil.

He peels off the skin of the watermelon (you can also engrave a pattern on the skin, in the middle of the watermelon, use a knife or a semicircular drawing knife to pull a rectangular mouth cover about 10 cm long and about 5 cm wide, dig out the melon pulp from this mouth (keep the melon cover, don't dig too thin, leave more melon flesh), and then rinse it with water. Cut the magnolia slices, sea cucumbers, mushrooms, and ham into long slices, except for the ham, and remove them with boiling water.

After the chicks are slaughtered, remove the hair, remove the five organs, choose to wash them, remove the bright bones of the big bones, wings and legs of the two chickens with a knife (keep the ring bones), then chop off the tips of the chicken claws and wings, put them in a basin, add cooking wine, refined salt, monosodium glutamate, white oil, watermelon juice, magnolia slices, sea cucumbers, mushrooms, green onion and ginger shreds, mix well, and marinate until flavorful.

Put the watermelon into a large porcelain basin, then put the marinated chicken into the watermelon together with the ingredients (the two chicken heads and wings should be slightly exposed in the watermelon opening), and then cover the cut melon cover, pin it with a bamboo skewer (the melon cover is facing up) and steam it with a strong fire until the chicken is rotten, take it out, remove the bamboo skewers, and expose the two chicken heads (crested heads).

And so the dish is complete.

"Hmm~~ delicious. Zhong Tianzheng said.

Zhong Tianzheng hurriedly returned to the real world.

"It's tiring to cook. Zhong Tianzheng couldn't help but complain.

He made the fish celery in oil, removed the scales, gills and internal spoils of the grass carp, and removed the two fish flesh from the tail forward along the spine bone of the fish with a flat knife; then the skin of the fish was side down, first cut every 0.36 cm with an oblique knife, and then crossed with a straight knife to make a pattern, and finally cut into 1.5 cm wide and 3 cm long oblique knife pieces; first soaked the chicken breast meat in water for a while, then removed the white tendons, and smashed into a fine mud with the back of the knife;

The fatty meat is also chopped into fine puree, put the fat meat puree and the chicken puree in a bowl, add 250 ml of clear soup, egg white, cooking wine, monosodium glutamate, wet starch, and an appropriate amount of salt, and stir well in one direction to make chicken material;

Clear soup, wet starch, cooking wine, salt, monosodium glutamate are put into a bowl and mixed evenly into the juice; put cooked lard in the frying spoon, when it is heated to 60% on medium heat, put the fish celery into the oil one by one, fry it until it is cooked thoroughly, take it out, control the oil; put a little lard in another spoon, heat it, put in the green onion, ginger, minced garlic, pour the fish celery into it when the fragrance is stirred, and then pour in the mixed sauce, turn it over evenly and put it on the plate.

The grass carp should not be too large, and the soft fan meat should be about 1.5 cm. Otherwise, the molding is uneven; stirring the chicken material, it should be in one direction, and put the seasoning in order; the oil temperature should not be too high or too low when the oil is over, and put it into the pot one by one. Do not turn it immediately after getting out of the pot, wait for the fish pieces to have a hard shell, and then slowly push it away with a hand spoon; stir-fry the cooking juice, the fire is quickly ready; because there has been a frying process, you need to prepare 750 grams of cooked lard.

This dish is ready.

"Let's make another elephant-eyed pigeon egg. ”

He prepared 6 elephant-eyed pigeon eggs, 150 grams of shrimp and 150 grams of large bread

75 grams of pork fat, 15 grams of cooked ham, 10 grams of coriander, 2 egg whites, 10 grams of green onion and ginger juice, 5 grams of refined salt, 1.5 grams of monosodium glutamate, 15 grams of dry starch, 50 grams of tomato paste, 75 grams of cooked lard.

Wash the shrimp and chop them into fine minced pieces. Pork fat minced finely. Cooked ham cut into thin strips about 0.5 cm long and 0.1 cm thick. The large side of the package is cut off from the crust on all sides, first cut into 0.6 cm thick slices, and then changed into diamond-shaped slices, one diagonal is 8 cm, the other is 4 cm, a total of 12 pieces. Wash the coriander and rinse it in cold boiled water. Put the tomato sauce on a plate and set aside. Put the pigeon eggs into the pot, add cold water and cook them over low heat, remove them and soak them in cold water, peel off the shells, and cut them into two halves along the length. Put the minced shrimp, pork fat, egg white, green onion and ginger juice, refined salt, monosodium glutamate, and dry starch together, stir well, stir thoroughly, and make shrimp glue. Use a scraper to evenly scrape the shrimp glue on the bread, about 1 cm thick, and then in the middle of each slice of bread, insert half a pigeon egg (cut side up), scrape the shrimp glue around the pigeon egg smooth, and neatly arrange the ham shreds around it as eyelashes, that is, the elephant eye blank.

The elephant's eye green is fed into a steamer basket and steamed over low heat. Wok on the fire, put in cooked lard, burn until four or five into hot, put the cooked elephant eye blank in, when the bottom is fried yellow and fragrant, take a large disc, put the tomato sauce dish in the middle, surround the elephant eye into a flower shape, decorate with coriander leaves, and it is ready.

So the elephant-eyed pigeon egg is done.

He thought about it, and the cooking of braised two shredded chicken was, preparing 75 grams of chicken breast, 75 grams of chicken, 25 grams of magnolia slices, 100 grams of milk, 30 grams of egg white, 5 grams of cooking wine, 2 grams of monosodium glutamate, 30 grams of starch (corn), 25 grams of duck fat, 5 grams of ginger juice, and 2 grams of salt

Remove the tendons and wash the chicken breast and cut it into thin strips; add refined salt, milk, egg white, and starch slurry to the shredded chicken; cut the cooked chicken into shreds; cut the magnolia slices into shreds; put the spoon on the fire, put it in the water and boil, and put the spoon away from the fire; put in the pulped chicken shreds, slide it on the fire; put in the magnolia slices, pour out and drain the water, wash with warm water; sit on the smoth, add monosodium glutamate and milk, and hook the thick juice with water starch;

Add the smooth shredded chicken and orchid slices, pour in the duck fat, and pour into the soup plate.

2 potatoes, 2 carrots, a few slices of ginger. To taste: 1/4 tsp salt, 1/2 tsp flavored powder, 1/4 tsp sugar, 1/2 tbsp wine, 1/3 cup broth. (1 tablespoon cornstarch, 21/2 tablespoon boiling water.) )

Race crab is a famous dish in Shandong cuisine.

Zhong Tianzheng peeled and shredded the carrots and potatoes, put them in a container and steamed them, sprinkled an appropriate amount of salt, chicken essence, and a small amount of sand ginger powder into the steamed carrots and potatoes, and then pressed them with a spoon and mixed well (as fine as possible, it is best not to leave small pieces)

Heat the oil in the pan (more than usual stir-frying), when the oil is warm to six or seven percent, put in the minced shiitake mushrooms, then pour in the pureed carrots and potatoes and slide them away, stir-fry for two minutes on high heat and quickly, add the chopped coriander, add a small spoon of cooking wine, add a little sugar to improve the freshness, and you can get out of the pot.

Egg salted yolk (can be omitted if not.) The purpose of this ingredient is to increase the taste of crab roe)

Beat the eggs, heat the oil in the pan and scramble the eggs, add the ingredients, and remove from the pan.

Beat the egg whites and yolks separately, fry them separately, mix them together, add the ingredients, and remove them from the pan and put them on a plate.

Beat the egg whites and yolks separately, add the crushed salted egg yolks to the egg yolk and fry them separately, then mix them together, add the ingredients, and put them on a plate.

Beat the egg white and egg yolk separately, cut the net fish into small cubes of one centimeter square, mix in a small amount of egg white liquid and starch to grasp well, put the crushed salted egg yolk into the egg yolk liquid, first fry the egg yolk liquid and the remaining egg white liquid respectively, then fry the fish cube in the pot, then put in the egg yolk and egg white together and fry it slightly, put in the ingredients, and put it out of the pot and put it on the plate.

Beat the egg white and egg yolk separately; cut the net fish meat into small cubes of one centimeter square, stir in a small amount of egg white liquid and starch to grasp well, put the crushed salted egg yolk into the egg yolk liquid, and put the soaked and torn dried scallops into the egg white liquid; first fry the egg yolk liquid and egg white liquid respectively, then fry the diced fish in the pot, then put in the egg yolk and egg white and fry it slightly, put in the ingredients, and put it out of the pot and put it on the plate. Tofu, eggs, ginger, vinegar, shrimp paste, salt, sugar

Rinse the surface of the tofu and drizzle dry. The egg whites and yolks are beaten separately. Cut the dried tofu into cubes. Finely chop the ginger and set aside. Pour an appropriate amount of cooking oil into the pot, put the egg whites into the pot and stir-fry the same method out of the pot, stir-fry the egg yolk, start another pot, pour in the appropriate amount of cooking oil, put the tofu in the pot and stir-fry over medium heat, add an appropriate amount of shrimp paste to the tofu, and stir-fry evenly. Put the prepared minced ginger into the pot, add an appropriate amount of white, vinegar and salt, and stir-fry evenly. Put the egg whites and egg yolks in the pan. Stir-fry slightly to remove from the pan.

Wash the yellow croaker meat and cut it into small strips, first add Shao wine, monosodium glutamate, and salt to marinate for a while, then add egg white, wet starch, and set aside. Fill the spoon with oil, burn until it is five or six percent hot, put the pulped fish sticks into the spoon and slide through, spread them out and pour them into the colander to control the oil. Mix the eggs into a bowl and stir well, pour the slippery fish sticks into the bowl and stir well, and mix the Shao wine, monosodium glutamate, salt, clear soup and wet starch into thickening.

In addition, use a spoon to heat the oil, pour the fish strips and egg liquid into the pot, mix and stir-fry, then add the sauce to the next bowl, stir evenly, and pour sesame oil on it. Serve with ginger vinaigrette.

Choose fresh yellow croaker, and if you don't have red-skinned eggs, use more egg yolks. Use less egg whites to preserve the color of the dish. When the fish is oily, the oil temperature should not be too high, the remaining oil of the fish sticks should be controlled, and the method of turning over and stirring less should be adopted when frying to avoid the fish meat being crumbled and muddy.

Knock 2 eggs in a bowl. Pour in 3:1 ratio of vinegar and soy sauce. Sprinkle in a generous amount of minced ginger. Beat the egg mixture in the bowl with the dressing mixture. Heat oil in a cold pan, add 7 hot eggs, and quickly stir-fry until cooked.

Taishan Sanmei soup is a fine soup in Lu cuisine.

Vegetables, tofu and water are called "Taishan three beauties". Cabbage tastes delicious, clears the intestines and stomach, relieves annoyance and relieves hangover; Taishan tofu pulp has a lot of fine water, the quality is tender and does not flow, it is as white as snow, the taste is luscious, it is elastic, it is not old and not pasty after a long time; Taishan water is high oxygen and clean, and has low hardness. The soup made with Taishan cabbage, tofu, and water is called "Taishan Sanmei Soup"

Zhong Tianzheng selected Chinese cabbage produced in the area of Mount Tai, took 200 grams of cabbage leaves, 4 pieces of tofu, 25 grams of seaweed, 50 grams of cooked lard, 5 grams of monosodium glutamate, 10 grams of cooking wine, 4 grams of fine salt, and 1000 grams of broth.

Cut the tofu into slices 3.3 cm long, 1.3 cm wide and 0.7 cm thick, blanch with boiling water and remove them. The cabbage is also cut into strips the same size as the tofu. Put the soup pot on the fire, put in the lard to heat, add the broth, cabbage leaves, tofu, boil until the vegetables are cooked, put in fine salt, monosodium glutamate, sprinkle with seaweed, and put it into the soup bowl.

Crucian carp in milk soup is a Lu dish that Zhong Tianzheng recently understood.

He prepared 350 grams of crucian carp, 75 grams of shredded white radish, 40 grams of shiitake mushrooms (for the sake of milky soup), 7 grams of shredded ginger, 2 grams of garlic slices, 5 grams of green onions, 4 grams of salt, 50 grams of mountain flower egg milk, 1 gram of monosodium glutamate, 8 ml of cooking wine, 0.5 grams of pepper, 5 grams of sesame oil, and 800 grams of clear soup.

Fresh crucian carp is slaughtered and washed, cut off with a knife (so that the protein is fully dissolved in the soup and increases the milky whiteness of the soup), marinated with salt for a while to control the water, and fry on both sides in the oil pan. Shred the shiitake mushrooms and soak them in boiling water.

Add a small amount of oil to the net pot and stir the minced garlic and ginger over low heat, then put the soup and cooking wine, put in the fish and shredded white radish and shredded mushrooms, bring to a boil over high heat, wait for the pot to boil to remove the foam, adjust to medium heat and cook for about 20 minutes, then put the seasoning and mountain flower egg milk, pour sesame oil into the soup pool, sprinkle with ginger shreds.

After frying the crucian carp in oil, add green onion and ginger, boiling water and boil over high heat, then change to low heat and cook until the soup is thick and white, add ham slices and cabbage sum, and serve with ginger and vinegar.

500 grams of crucian carp (1~2 pieces), 25 grams of cooked bamboo shoots, 15 grams of cooked ham slices, and a small amount of bean sprouts. 3 tablespoons of rice wine, half a tablespoon of fine salt and monosodium glutamate, 3 green onion knots, 1 slice of ginger, 50 grams of lard (or cooked soybean oil), 3 small bowls of thick soup.

Slaughter the fish, scrape the scales, remove the gills, remove the internal organs, be sure to remove the black clothes from the belly, and wash it. On both sides of the fish body, the knife pattern is cut obliquely, the knife distance is about 1 cm, and the knife depth is about half of the meat layer. Put the fish in a pot of boiling water and take it out as soon as it is scalded, and the skin and blood and mucus on the head are scalded away to completely remove the fish.

Heat the pot, slide the pan with cold oil and pour it out, leave a small amount of oil, burn until the oil is seven or eight percent hot, put the fish into a slight fry, so that the fishy substance volatilizes or dissolves, then add rice wine, cover and simmer slightly, so that the fragrance penetrates into the fish body, and then add fresh soup and green onions, ginger and bamboo shoots

Pond carp, cinnamon fish, flat fish, gaji fish, yellow, etc. can also be made in the same way. After boiling over high heat, switch to medium heat and cook for 10 minutes, see that the soup is as white as milk and the eyes are slightly protruding, that is, pick out the green onion and ginger, take out the fish, put it in a bowl, and put the bamboo shoots and ham slices evenly on the fish. Put the bean fry into the fish soup and blanch it slightly, that is, take it out and put it next to the fish body, and finally adjust the original soup to taste it and pour it into the fish bowl.

The soup is milky white. The ham bean sprouts are red and green, the fish is fresh and tender, and the taste is mellow.

Tips: 1. When cutting the flower knife, do not break the belly, otherwise the fish is easy to break. The soup should be added at one time, and the water should be added halfway to affect the mellow taste of the soup.

And so the dish is done.