Fanhe | Mochi & Sour Plum Soup

Name: Fanhe | Mochi & Sour Plum Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30 crayfish; 50g Ume; 1g Osmanthus; 40g Hawthorn; 5g Tangerine peel; 5g Roselle; 3g Licorice; 30g Dried chili; 15g Bell pepper; 30g pepper; 25g Sesame pepper; 3 slices Bay leaf; 1 piece Tsaoko; 3 capsules clove; 3 pcs star anise; 4 segments shallot; 3 slices ginger; 10 cloves garlic; 25g Sugar; 15g salt; Some Soy sauce; Some Fuel consumption; 100ml oil; 1 beer; Some parsley

by Iihe

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

On one side is the spicy crayfish.
On one side is the cold and refreshing ancient sour plum soup.
What Fiona presents to the audience members today is,
A song of ice and fire with ingredients.
The fresh and spicy crayfish burst into the mouth,
The refreshing sweetness of the sour plum soup is refreshing,
It's so enjoyable!
Prepare such a meal for the one you love,
Enjoy having me in you, and your plain truth in me.

Fanhe | Mochi & Sour Plum Soup

1. Scrub the crayfish with a toothbrush.

2. Soak the crayfish in salt water for 30 minutes to spit sand.

3. Push the middle flap of the crayfish's tail upwards to pull out the shrimp intestines.

4. From the frying pan, add dried red pepper, bell pepper, Chinese pepper, sesame pepper, bay leaf, grass fruit, cloves, cardamom, aniseed, and stir fry until fragrant.

5. Add green onions, ginger, and garlic to the wok and saute, add the cleaned crayfish, add appropriate amount of sugar, salt, light soy sauce to taste, pour in water (you can also add appropriate amount of beer at the same time), and the crayfish is over. After the high heat is boiled, turn to medium heat until the juice is collected, and then add the chopped coriander.

6. Put ebony, tangerine peel, hawthorn, roselle, and licorice into the pot.

7. Add two liters of water, turn to a low heat and continue to simmer for 40 minutes, then add osmanthus and yellow rock sugar, turn off the heat after 5 minutes.

8. Pour the boiled sour plum soup into a container, and add 1.5 liters of water to the pot for the second boiling (the sour plum soup is actually the boiling process of Chinese medicine. After the second boiling, the substances in the raw materials can be fully extracted. come out).