This is my original recipe. Because I have eaten a few fresh prawn in Chaozhou City, I feel that it tastes good. However, the northern shrimp is really expensive to die, and the steamed bread is hard to find. It is necessary to use yam instead of steamed bread and carrots for freshening. Eat damp and drain in summer and good summer.
Soak the tamping and clean it for one night.
Clam, glutinous rice, barley, cleaned, pour into the pot, put five times the water. After the fire is boiled for ten minutes, turn off the heat for about an hour.
Carrots, yam diced, put a small amount of oil in the pot. Stir in the carrots first, stir-fry the scent, and add half of the yam to continue frying. Put a small amount of salt, cooking wine, steamed fish and cardamom before putting out the pot (can be put, can not put). It can be broken.
Twist the simmered glutinous rice and boil the glutinous rice, boil the fire again, and pour the fried carrots and yam. Guan Xiaohuo continued to curb.
For about two hours, the soup is getting less and less, the fire is collected, and a small amount of salt and white pepper are added. Stir, turn off the heat, simmer for 10 minutes. Into the plate.
It can be sturdy red skin and white skin. Since glutinous rice, barley, and glutinous rice are not easy to be boiled, you can soak for one night, and the first time you can make it warm.