Song Sister-in-law fish soup does this, fresh and smooth, the taste is authentic, you can enjoy the state banquet dishes at home! Song Sister-in-law fish soup ingredient preparation steps related to common sense production instructions

This fish soup is a Jiangsu and Zhejiang cuisine with a history of more than 800 years, the taste is fragrant and smooth, and the taste is like crab soup, so it is also called "sai crab soup".

600 g mandarin fish, 2 egg yolks, 45 g cooked bamboo shoots, 15 g ginger, a little green onion knot and shiitake mushrooms

4 grams of salt, 3 ml cooking wine, chicken powder, monosodium glutamate, balsamic vinegar, broth, cooking oil each appropriate amount

1 Cut off the head of the slaughtered and clean mandarin fish, then remove the spine and diaphragm.

2 Cut the bamboo shoots into slices, then cut them into strips and place in a bowl.

3 Wash the shiitake mushrooms, cut into slices, cut into strips, plate and set aside.

4 Finely striped washed ginger and place on a plate.

5 Cut the washed shallots into thin strips and plate for later.

6 Place the mandarin fish meat on a plate with green onion knots and add a little cooking wine and salt.

7 Place in a steamer and steam for 15 minutes until cooked.

8 Remove the steamed fish.

9 Remove the skins, use a knife to crush the fish into a puree, put on a plate and set aside.

10 Bring water to a boil in a pot, add shredded bamboo shoots and add salt.

11 Add the shredded shiitake mushrooms and blanch for a while until cooked.

12 Remove the blanched bamboo shoots and shiitake mushrooms and set aside.

13 Stir-fry in oil, shredded ginger, bamboo shoots and shiitake mushrooms.

14 Add the appropriate amount of cooking wine and stir-fry well.

15 Pour in the stock to taste.

16 Pour in an appropriate amount of water.

17 Add salt, chicken powder and MSG and stir-fry until flavorful.

18 Pour in the minced fish and cook for about 1 minute until boiling.

19 Turn heat to low, add an appropriate amount of water starch and mix well.

Turn the heat to high heat, pour in the egg yolks and stir well with a spoon.

21 Sprinkle with a little shredded shallots.

22 Pour in a little balsamic vinegar.

23 Stir quickly with a spoon.

24 Serve on the plate.

Mandarin fish meat is tender, thick, less thorny, rich in nutrition, rich in protein, fat, calcium, phosphorus, iron and other nutrients, with the effect of replenishing qi and blood, strengthening the spleen and stomach, can strengthen the body, delay aging. Mandarin fish is especially suitable for people with insufficient qi and blood in the late stage of lymph node tuberculosis and weak physique. Mandarin fish is often eaten in the second trimester of pregnancy to prevent protein deficiency.

Mandarin fish should not be steamed for too long, so as not to steam too old and affect its delicious taste.

Like the palm chef article, please like, follow, share! Welcome to leave a message, discuss, download the palm kitchen app, and learn more food practices.