Juluo Mingu is a dessert made from fish bones and starch.
Materials:Main ingredients: Fish bone 200 g, tangerine 250 g. Auxiliary material: 20 grams of starch (bava beans) Seasoning: Rock sugar 100 g Features: The soup is smooth and sticky, orange pulp is slightly sour, sweet and tasty, increases appetite. Cooking method: 1. Minggu (fish bones) cut into square pieces about 1.5 cm, put in a pot of boiling water, cook over medium heat for 3 minutes, then reduce to low heat for 2 minutes and remove. water; 2. Put pan on medium heat, scoop up 600 ml of water, add rock sugar, cook until rock sugar has melted, strain and remove remains, sugar water for later use; 3. Pour sugar water and peeled bones into a pan, bring to a boil over medium heat and continue to cook for 3 minutes; 4. Place tangerines in saucepan, boil again, remove foam, thicken sauce with wet starch, transfer to saucepan and serve.