Cooking Steps

1. 

   Step1:Wash 400g chicken bones; put them into a cold water pot and boil them; skim off the extra grease and foam; add 5 pieces of ginger and cook for two hours as the base of the soup.

2. 

   Step2:After cleaning 12 sea white shrimps, cut off two whiskers; the thorn on the head and the foot under the body. Cut the back of the shrimps and pick out the sand line.

3. 

   Step3:Wash the mushroom 250g, cut off the stalk with a knife, cut it in half and blanch it in boiling water for use.

4. 

   Step4:Cut a small lattice evenly on the squid body with a knife; but it can't be cut off. Then cut it into large pieces and blanch it with boiling water. After rolling, remove it. I don't think there is any trick to cut squid rolls. It just needs a sharp knife and patience.

5. 

   Step5:Nanjiang, citronella and lemon leaves; the source of acid - green lemon; the source of spicy - millet spicy

6. 

   Step6:Cut the root of citronella into slices; citronella has a very special fragrance; lemon leaf is a kind of vanilla I like very much; after rubbing with hands, it will give out a refreshing lemon flavor; this flavor does not need to be forced. Sliced hot millet. Juice with lime.

7. 

   Step7:The preparation is almost done; make a pot on the stove. Pour a little oil into the pot when it's slightly hot; cook in the citronella and Nanjiang slices and stir fry them.

8. 

   Step8:Serve with three tablespoons of Zhuo Dian Dong Yin Gong sauce and stir fry.

9. 

   Step9:Pour in chicken soup, half cut tomatoes, prawns and fish eggs.

10. 

    Step10:Put in the lemon leaves that have been rubbed by hand.

11. 

    Step11:Pour in the boiled straw mushroom.

12. 

    Step12:Taste the soup after boiling; use fish sauce to adjust the saltiness. Add a spoonful of sugar to taste.

13. 

    Step13:Put the coconut syrup before the pot is ready, and cook the winter Yin Gong soup into the pot, and sprinkle some vanilla on top

14. 

    Step14:Production complet