Snow vegetable soup yellow fish
This is a dish rich in Ningbo characteristics. Snow vegetables (i.e. snow pickles), is a must-have dish in Ningbo, there is a local saying "do not eat pickle soup for three days, both legs are sour (that is, there is no strength)", indicating a special hobby for snow vegetables. The yellow croaker is one of the main seafood in Ningbo Port. "Snow dish soup yellow fish" is not only a traditional dish of Ningbo Restaurant Restaurant, but also a good look at folk feasts. The soup is creamy and mellow, the meat is firm and tender, the taste is salty and fresh, fresh and delicious.
[Raw Materials]
Ingredients: 1 yellow croaker (about 650-750 g).
Ingredients: 100 g steamed vegetable stalks, 50 g cooked bamboo shoot slices.
Seasoning: 1 green onion knot, 10 grams of ginger slices, 10 grams of green onion, 15 grams of rice wine, 5 grams of refined salt, 1 gram of monosodium glutamate, 75 grams of cooked lard.
[Method]
1. After the yellow croaker is cut and washed, the pectoral fin and dorsal fin are chopped off, and the willow flower knife is cut on both sides of the fish body, and the snow cabbage is cut into fine grains.
2. Put the wok on high heat, cook 65 grams of lard, cook until 70% hot, put in the ginger slices slightly simmered, yellow croaker with water slightly blanched, push into the pot on both sides of the frying, cook into the Shao wine, scoop in boiling water 750 grams, put in the green onion knot, cover, change the medium heat to simmer for about 5-8 minutes, open the lid, see the fish eyes are white, the fish shoulders are slightly off, the marinade is milky white, pick off the green onion knots, ginger slices, add fine salt, put in the bamboo shoots, snow vegetables and cooked lard 10 grams, change to the high heat to boil, add MSG, put the fish and soup into the big soup bowl at the same time, sprinkle the shallots and it is done.
【Master the key】
1. The flower knife on both sides of the fish body, in addition to the lancet flower knife, can also be cut double oblique cross and wavy flower knife and other patterns, but must be the depth of the knife to reach 2/3 of the depth of the fish meat, easy to mature and consistent.
2. When grilling fish, when the soup is milky white, then put fine salt and ingredients, otherwise the fish soup is not easy to be rich.
3. To use cooked lard, should not use vegetarian oil.