Fish belly hot and sour soup is generally used in banquets, of course, there are others, but the method is similar. Ingredients: a little lean meat (chopped), ginger rice, onion, onion, celery, Chili sauce, carrot (cut diamond), green bamboo shoots (cut diamond), water starch, oysters, shrimp skin (soaked), mushrooms and dried peppers.

Seasoning: salt, sugar, monosodium glutamate, chicken essence, vinegar, Haitian soy sauce.

Ingredients: What you put in the hot and sour soup depends on what you make. However, some ingredients such as fish maw need to be taken back and processed by themselves, and some are made in the market, but the price is relatively expensive (if it is not necessary to process, it is best to boil the pot and scoop it up before cooking).

Method: Heat the pan, pour a little oil into it, and add the meat to saute. Add onion, ginger, mushrooms, carrots, green bamboo shoots and dried shrimps, stir fry and pour in a bowl of water. When the water is boiling, pour in the main ingredients (if it is easy to cook, put the seasoning first), and then add salt, sugar, chicken essence, celery and goujian. Add vinegar, shallots and a little soy sauce.

Note: Hot and sour soup pays attention to sweetness and sourness, so all three flavors can be emphasized, but it is still appropriate according to your own preferences. I'm chef Fuan, haha.