Dragonfish soup
By VicentaLakin
It's easy to do. It's delicious and cheap
Recipe Recommendations
- Dragonfish art. 1
- Winter bamboo shoots shredded 25g
- Dry and tender seaweed 1 scoop
- onion appropriate amount
- millet pepper one
- lightly dried shrimp skin 1 teaspoon
- chive leaf appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- miso 30g
- salty and fresh
- cook
- ten minutes
- simple
Steps for Dragonfish soup
1
The dry sea is carrying a suitable amount of water for bubbles. The dragonfish has one cut, 25 gramps of winter across the water. It's 30 grams of cold water. The correct course of action is to boil the soup and then place the sorbent in the leak, half-sift in the soup and slowly open it with a spoon or a stick。
2
Water in the pot is put into a spoonful of shrimp skin and the fire is boiled。
3
Put a little oil in the boiler, just a little bit。
4
It's so sweet。
5
It goes down to dragonfish and winter silk, shakes the pot, so the food is even. Try not to flip with shovels. The dragonfish are so young they can rot。
6
Just a little bit. Don't take too long. And then pour into the soup pot。
7
Join the Nuke Belt。
8
It's all over the place. The correct course of action is to boil the soup and then place the sorbent in the leak, half-sift in the soup and slowly open it with a spoon or a stick。
9
Crack the onions。
10
Let's go