How to make Minnan batter? The thin kind.

Material: 75g refined flour thread. Accessories: shrimp skin 150g, pork bone soup 1000g, cooked fish 200g, refined salt 15g, monosodium glutamate 6g, starch 50g, pepper, coriander and appropriate amount of Chinese liquor (soaked in angelica). Features: This batter is delicious, sweet and smooth, with Quanzhou local flavor. Operation: 1. Wrap the shrimps in gauze, put them in a 1000g clean water pot, cook for half an hour on medium heat, pick up the shrimps and filter out the soup for later use. Tear the cooked fish into shreds. 2. Put the pot on the fire, pour in the pork bone soup and the soup cooked with shrimp skin, and bring to a boil. Twist the refined noodles slightly and put them in a boiling soup pot. Add refined salt and monosodium glutamate to adjust the taste. Slowly scoop the starch into the pot and keep pushing the spoon until the noodle line floats and the soup in the pot becomes mushy. 3. Before eating, you can add pickled large intestine, small intestine and various cooked food and fried dough sticks according to everyone's taste. Sprinkle pepper, celery powder, white wine and marinade when eating batter, which tastes more beautiful.

Making materials of batter: 500g of refined flour, lean pork 100g, cooked fish and cooked Portunus 150g, garlic 100g, dried starch 100g, 3000g of broth, dried onion 15O and 25g of soy sauce. Characteristics of batter: tender, smooth and delicious, with fried dough sticks for breakfast. Teach you how to make batter, how to make batter 1. Slicing lean meat, shredding cooked fish meat and cooked Portunus trituberculatus meat, washing garlic and onion, shredding, and adding 150g water-dried starch to dissolve.

2. Put the pot on a big fire, add peanut oil to heat it up, add dried onion and stir fry, add shredded pork, add broth and soy sauce to boil, cut into sections, and stir in the pot. At the same time, pour in shredded fish and portunid meat, then add monosodium glutamate and wet starch to boil, and sprinkle with shredded garlic. When eating, sprinkle pepper in the bowl and pour white wine on it. Key points of batter making: Don't cook the dough for too long to avoid being raked flat and not smooth.