1. raw material
2. Prepare corn flour and flour
3. Cut the washed leeks and celery into sections, chop the chives and mince the ginger, pour the water vegetables into a small bowl
4. Heat oil in a pan, sauté the leeks until fragrant, add soy sauce
5. Add salt, stir-fry and serve
6. Wash the original pot, add a little oil and cook until 50% of the heat. Add the dried red pepper and Chinese pepper
7. After the dried red pepper and Chinese pepper are fragrant (medium-low heat), add the chopped green onion and minced ginger
8. Pour in the water vegetable and stir fry for fragrant taste
9. Put celery
10. Pour two bowls of water and bring to a boil
11. Add salt and cook for a few minutes
12. Put on MSG and turn off the heat
13. Stir the flour into a thin paste
14. Put water in a boiling pot, pour the batter after the fire is boiled
15. After the batter is boiled, turn to low heat, stir again with long chopsticks (or rolling pin), sprinkle in corn flour, and stir while sprinkling
16. When the batter is boiled, turn to low heat, and stir with long chopsticks (or rolling pin), sprinkle in corn flour, and stir while sprinkling
17. Stir it evenly and smoothly and finely until it becomes a paste and it becomes a dough
18. Use a spoon to scoop the dough into the drain
19. Use a spoon to scoop the dough into the drain, and drain the dough along the drain into the bowl of cold water
20. Leak out a lot of fish
21. Fish photo
22. Use a slotted spoon to scoop out the fish, pour the syrup soup and chives, and adjust the chili oil when eating
Tips:1. When disturbing the group, it must be stirred in one direction, and must not be stirred back and forth, otherwise the group will not be vigorous. 2. Use a rolling pin or long chopsticks to stir, because it will bubbling all the time when stirring the dough to avoid burning your hands. Keep the fire low so that the dough is not easy to paste.
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