Shunde fish soup
It's hard to eat on hot days, and at home on weekends, teach everyone to make a simple fish mushroom soup.
Freshwater fish (grass carp, big head fish, etc.), when buying, ask the fish stall owner to remove the bone, fry the meat before the fishy smell, pull out the bone silk, and take the fish bone to boil the soup.
Ginger shredded oil to the pot, the fish meat is fried again, some shochu, and then pour the boiled fish bone soup into the pot. Roll up and roll down the shredded fungus, carrot shreds, loofah shreds, and finally add corn starch to outline the shreds. Sprinkle some chrysanthemum petals before serving the pot, and you can do it.
Refreshing loofah shredded fungus, full-bodied taste, with a hint of chrysanthemum scent, is very comfortable to eat.
