1. Let’s prepare the juice first: diced millet pepper
2. Add sugar and balsamic vinegar to the bottom of the bowl
3. Light soy sauce, steamed fish and soy sauce, stir until the sugar melts
4. Add millet pepper diced, pour in pure water, stir evenly to make a juice and put it in the refrigerator for later use
5. Wash enoki mushrooms and remove the roots
6. Soak the fungus in advance
7. Root and cut okra
8. Shred the onion
9. Wash small tomatoes
10. Peel cooked quail eggs (mine is the five-scented one cooked yesterday)
11. Wash coriander and cut into sections
12. Add water to the pot and bring to a boil, blanch the enoki mushrooms for 30 seconds, remove and cool for later use
13. Bottom fungus and okra, blanch until broken and set aside
14. All ingredients in the basin
15. Add in the sauce and mix well
Tips:1. The taste of the juice can be adjusted according to personal taste.
2. Choose fresh enoki mushrooms, remove the old roots, do not blanch the old ones and affect the taste
3. The chili should be spicy with millet so that it tastes good enough. 4. The ingredients must not be early-flavored, otherwise it will lose the characteristics of the fish, and the vegetables will precipitate out of soup and lose their crisp taste. Therefore, they must be eaten immediately after mixing to ensure the auxiliary flavor of the existing seasoning. It does not affect the original taste of the ingredients.
