Song's wife fish soup
Perch 1 item | Ham |
Shiitake mushrooms |
|
Bamboo shoots | Egg yolk |
Ginger | Onion |
Wine | Soy sauce |
Vinegar | Chicken soup |
Step 1
Ingredients: sea bass, ham, mushrooms, fungus, bamboo shoots, 2 egg yolks, ginger, green onions, wine, soy sauce, vinegar, chicken brothStep 2
Cut the ham into shreds, soak the mushrooms and fungus, wash and shred them. Due to material limitations, it is impossible to get fresh bamboo shoots (canned bamboo shoots have no flavor and smell of preservatives). I used enoki mushrooms instead.Step 3
For convenience, I deboned the seabass first (leave the bones for use), added rice wine, ginger and green onions and steamed them;Step 4
Add the seabass bones into the chicken soup and bring to a boil over low heat, then filter and set aside; Peel the steamed seabass, cut the meat into pieces, and set aside with the soup;Step 5
After heating the pan, add a little oil, sauté the ginger and green onion, then add the sliced enoki mushrooms, ham, shiitake mushrooms, and shredded fungus.Step 6
Stir-fry for 2 minutes and then add the filtered chicken stock. After boiling, remove the ginger and green onions and discard them. Add the seabass meat and juice together, add a little soy sauce and salt to taste.Step 7
When rolling, thicken the soup, pour in the egg yolk liquid, turn off the heat immediately after rolling again, add vinegar to taste, then pour a spoonful of hot lard, put it in a bowl and sprinkle with a handful of shredded ginger and green onions. If you like, you can add a little pepper pink.Step 8
Detailed drawing Cooking tips for Song Sao’s fish soupThe personal food website has been officially launched and has been under optimization recently. We apologize for any inconvenience and hope you will support it...
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