This knocking shrimp soup evolved from the knocking fish soup in the hometown, and it is also the signature dish of the hometown. The taste is fresh and light and very popular.
Remove the shrimp to the head and remove the shell, but keep the last section of the shrimp shell. Cut from the back, remove the black sand sausage, wash it, wipe the water with a paper towel for use. Please refer to the flow chart A
Use starch (also called raw meal) and tools such as rolling pin to knock the shrimp out. Try to be as thin as possible, but don't force it. The more water the shrimp is, the harder it is to do the work of this step. See flowchart B.
Knocked shrimp should pay attention to prevent adhesion and separate discharge. Figure C
Boil the boiled water in the pan, put the shrimp twice into the boiling water, wait until the shrimp tail turns red, and the shrimp is opaque white, then remove it and put it into cold water. Then cook all the shrimps in turn. Figure D shows the bubble in the cold water. Knocking shrimp. This kind of treated shrimp, the refrigerator can be stored for one week. It can be taken at any time. So, this step can be done in advance, it is very important for the party to choose this soup.
The practice of Sanxiantang is very fast and simple! Heat a spoonful of oil in the pot, push the small dish and stir fry until the cabbage is green. Fill the boiling water needed for the soup once, cover it and bring it to the water and roll it. Cover, add the drained water to the shrimp, cook a spoonful of cooking wine, season with salt, keep the fire, then mix the shredded pork and egg silk into the boiling soup and continue to burn for a minute to turn off the fire and sprinkle with white pepper. And chopped green onion
Prepare in advance: The eggs are spread into thin egg skins and cut into thin filaments; the pork is marinated with a pinch of salt and cooking wine for 10 minutes and then fried until the flesh color turns white; The heart of the dish is cleaned; Prepare enough boiling water for soup.