Chiu Chou's soup
By VicentaLakin
China has a wide variety of things, and tofu brains have the southern and southern salines, and dumplings have a variety of practices in the north and south. The tides depend on the sea, which is rich and diverse, and the seafood is flowers in cooking. Fresh seafood cooks the salt of a sea that tastes original juice, and dry seafood is also a tasteful spice. The special feature of the soup dumplings described here is the introduction of iron fish dry in fresh meat, which makes the meat fresher, makes it a special taste, and brings with it the appetite of an outcast。
Recipe Recommendations
- lean meat 300g
- dumpling skin 200g
- iron preserved 1/4 of
- salt appropriate amount
- onion appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Chiu Chou's soup
1
Iron, a kind of dry fish, and some of it called groundfish and halibut. Iron fish drying is a much more widely used sauce in herbs, which is often used to increase the scent of soup, congee, dumplings and halogenated water。
2
Scraped into small pieces, the hot oil exploded to the yellow, and the tar was dried up. Don't add too much oil in order not to waste it, because the oil used to fry fish is more greasy and can't be used。
3
When the fried iron is dry, it becomes thinner, sharpens with a stick, crushes the bones without poaching the mouth, removes the big bones or cuts them off。
4
It's a good idea to mix iron, onions, salt and meat。
5
It doesn't have to be glued。
6
I don't know the skin, so I'm buying the thin, ready-to-made slabs, wrapped in a bean. With soup pans and water, the water will prevent the adhesive of dumplings. Water rolls in dumplings, boils as soon as the dumplings are ripe, salted, peppered, bowled with onions。