Prevention of fire at the beginning of summer(li xia shi jie fang shang huo la rou bai huo tang )

Prevention of fire at the beginning of summer

Introduction:

"Recently, I've been very angry, and I've got ulcers in my mouth. I don't pay attention to it at ordinary times. I can't live without spicy food. I'm sorry. OK, I'll cook a cool and delicious soup for relieving summer heat - Bacon Baihuo soup."

Production steps:

Step 1: blanch Bacon

Step 2: blanch the boiled bacon into the pot again, add cold water, Wang Shouyi stew, fragrant leaves, star anise, cover, bring to a boil over high heat, turn to low heat and simmer for one hour

Step 3: stew the bacon, but not too bad. Take out the bacon, store it in the refrigerator and fry it

Step 4: wash wax gourd and remove seeds

Step 5: slice

Step 6: put a little sesame oil or lard in the pot, stir fry the wax gourd a little, and put in the Taihu white shrimp

Step 7: bring the bacon soup to a boil and simmer for two minutes. Cook the wax gourd

Step 8: out of the pot, soup, very fresh said

Materials required:

Bacon: 500g

Wax gourd: 400g

Taihu white shrimp: 10g

Wang Shouyi stew: 1 bag

Fragrant leaves: Several

Star anise: 1

Note: the preserved bacon with soup can be used for frying in the refrigerator. The preserved bacon can also be used for cooking some dishes with high soup. The preserved bacon itself has salty taste. The cooked soup is naturally salty, and the white shrimp skin also has salty taste. Therefore, the salt is saved. The white shrimp is fresh, and the chicken essence will make it numb

Production difficulty: simple

Process: firing

Production time: several hours

Taste: light

Chinese PinYin : Li Xia Shi Jie Fang Shang Huo La Rou Bai Huo Tang