Chixiaodou and Minced Dace in Potted Kudzu Soup
1.
Put the pork fan bones in a pot of cold water, boil them out, and rinse off the blood foam
2.
After cleaning the scales and internal organs of the dace, wipe off the water and fry in a pan over medium heat until golden
3.
Fry on medium heat until golden brown
4.
Soak the chixiaodou and tangerine peel in cold water. After the tangerine peel is softened, scrape the white scoop with a knife
5.
After peeling the pink kudzu, cut into pieces with a hob
6.
Put all the ingredients in the soup pot, I use an electric pressure cooker, add some water
7.
Start the soup program (if you use an ordinary pot to boil the soup, you should boil the high heat until the water boils, keep the high heat for 10 minutes, then turn to the low heat and cook for 1.5-2 hours. Boiling state)
8.
After the electric pressure cooker soup program is over, first remove the dace, then pour the soup and residue into the soup pot, boil it on high heat for 15 minutes, and season with salt (before turning into the soup pot, remove the dace first, otherwise the dace will be rotten) Drop, and then there will be a lot of small fish bones sticking to other materials, so be sure to fish out the dace first)
