More than once, my friend (later she read the recipe for this recipe, I suggested that I use "numerous times") to tell me that her family likes to eat fish for at least 25 days in a month. Caused her to have aversion to the fish. However, this soup was after she had eaten it on the first night, and the next day she told me how delicious it was. When I heard the name of the soup, I immediately guessed the steps. I expected it, all in the middle. In fact, I will make squid radish soup. I can guess because I think the two practices are similar. Therefore, it is very good to change chestnuts into white radish without changing the practice. Of course, don't forget to add a small piece. Tender tofu, chopped green onion or parsley at least the same. Now the weather is cold, a pot of hot soup on the table, the atmosphere of eating is different, of course, if you have a beautiful soup pot, it is more perfect. ^^
Squid slaughter and wash clean drain, ginger peeled and cut into thick slices, chestnut meat washed clean; a little hot oil in the pan, put the squid fried on both sides to golden;
Add water, add chestnuts and ginger to boil, and continue to cook for about five minutes until the soup is slightly white;
Transfer the soup to the enamel stockpot and continue to cook over low heat for about fifteen minutes until the soup is completely white (while carefully flipping the fish over). The chestnuts are also powdered, seasoned with salt, and served on the table.
This amount is enough for 2 people to drink, and you like to eat more chestnuts. When the squid is fried, the skin is easy to stick, so the water on the surface of the fish must be dried. After the water is boiled, carefully turn the fish over again to keep the fish intact. When you are on the table, you can try some green onion or parsley before you go to the table. It should be good.