Xiangzhuhong soup with black bean sauce(chi xiang zhu hong tang )

Xiangzhuhong soup with black bean sauce

Introduction:

"I like pig red very much, especially the smooth taste, but the real pig red will taste bad if it is cooked too long, so it is also skillful to cook pig red."

Production steps:

Step 1: wash pig red with vinegar and boiling water. (it's important to get rid of the fishiness)

Step 2: cold oil in a cold pan, stir fry garlic, shredded ginger, minced pepper and scallion.

Step 3: add white vinegar, sugar, sauerkraut and stir fry for a while.

Step 4: add spicy Douchi and soy sauce, stir fry in sesame oil until delicious.

Step 5: add appropriate amount of water, shredded white radish and pickled cabbage, and bring the water to a boil.

Step 6: add Flammulina velutipes and pig red into boiling water.

Step 7: cook over low heat for a while, then thicken with flour water.

Step 8: turn off the fire and put on the bowl.

Materials required:

Pig red: moderate amount

Flammulina velutipes: right amount

Sauerkraut: right amount

Garlic: right amount

Fresh pepper: right amount

Scallion: right amount

Shredded ginger: right amount

Water: moderate

Sugar: right amount

Soy sauce: right amount

Spicy Douchi: right amount

Sesame oil: right amount

Vinegar: right amount

Raw powder: appropriate amount

Note: 1 small fire cooking taste will be smooth (I said here is true pig red, if pig red let go of additives, of course, how to cook is smooth) 2 white radish can choose fruit, radish taste is better. There are many kinds of Douchi, I chose mild spicy Douchi instead of salty Douchi.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: other

Chinese PinYin : Chi Xiang Zhu Hong Tang