Chinese Lu cuisine; milk soup yuan fish 【raw materials】【Preparation method】

Milk soup meta fish

Milk soup yuanyu, which is made of traditional milk soup in Jinan cuisine, is white in color, tender in texture, rich in nutrition, and delicious soup.

<h1 class="pgc-h-arrow-right" > [raw material].</h1>

1 live fish (about 1000 grams), 500 grams of milk soup, 15 grams of cooked ham, 15 grams of shiitake mushrooms, 5 grams of refined salt, 2.5 grams of ginger juice, 500 grams of clear soup, 25 grams of water magnolia slices, 5 grams of green cabbage hearts, 15 grams of shao wine, 40 grams of green onion oil.

<h1 class="pgc-h-arrow-right" >[making method].</h1>

1. Preparation: Put the live fish on the board, wait for its head to stick out, chop off the head with a knife, wash it after putting the blood; burn it in boiling water and scrape off the black skin; pull a knife along the back oracle bone slit, tear off the skirt, remove the hard cover, take out the internal organs, chop off the four claws and tail, and wash it with water; chop the meat and skirt of the fish into 2.4 cm square pieces, and wash it with boiling water; the ham, magnolia slices, and winter mushrooms are all cut into slices; the green cabbage heart is split into four petals and the magnolia slices and winter mushrooms are washed together with boiling water.

2. Cooking: Put the soup spoon on the fire, add shallot oil to burn to 60% heat, put in the clear soup, milk soup, refined salt, yuan fish meat, skirt, Shao wine 10 grams to boil, move to the low heat when cooked, the yuan fish meat, skirt fish in the soup bowl; the soup spoon and then add magnolia slices, shiitake mushrooms, green cabbage hearts, ginger juice, Shao wine boiling in the soup bowl, remove the ham slices and serve.