Family Portrait
1.
1) The winter bamboo shoots are shelled, washed, and sliced for later use.
2.
2) The flat tip is soaked, cleaned, and stripped for later use.
3.
3) Wash yellow sprouts and cut into wide strips for later use.
4.
4) Make homemade egg dumplings for later use.
5.
5) Defrost the pee pills and blanch them for later use.
6.
6) Thaw the mushroom tribute balls and blanch them for later use.
7.
7) Defrost the Baoxin Fish Balls and blanch them for later use.
8.
8) Soak the yam vermicelli to soften and blanch it for later use.
9.
9) The bacon is washed and sliced for later use.
10.
The cured duck is washed, cut into pieces, and steamed for later use.
11.
Soak the skin soft, clean, cut into pieces and set aside.
12.
Wash the small oil tofu, blanch the tofu to remove the beany flavor and set aside.
13.
Wash the thick louver, cut into strips, blanch the water to remove the beany and set aside.
14.
The small yellow croaker is slaughtered, cleaned and fried for later use.
15.
Wash the eyefish, change it with a knife, and blanch it for later use.
16.
Shi Yunsheng's original juice is served in the soup for later use.
17.
Put food resistant to cooking in the bottom layer of the casserole.
18.
Stack foods in order according to their maturity.
19.
Stack again according to the maturity of the food.
20.
Season with a pinch of salt. (Many foods have a salty taste)
21.
Add Shi Yunsheng's original juice to the soup, turn to a low heat and simmer until the ingredients are mature and the soup is mellow and serve.
Tips:
1. Yam fans are more Q, so they are placed at the bottom. Fans that are prone to rotten should be put on the dishes.
2. Yellow sprouts are prone to water, so you should pay attention to the scale when pouring Shi Yunsheng's original juice to avoid waste.
3. Choose dried shiitake mushrooms with strong fragrance, boil quail eggs and put them in the shell.
4. The more stewed the soup, the more fragrant it is. If you can't finish it, put the small cabbage heart next time, which is green and delicious.
