"Chinese Restaurant 3" this variety show, since the beginning of the broadcast has been very popular with everyone, in the latest issue of the "Chinese Restaurant 3" program, Chef Lin continues to play the skills of the chef of the state banquet, the quality of the dishes made is also getting higher and higher, such as today's Song Sister-in-law fish soup, which is a soup highly recommended by Huang Xiaoming, as soon as it is on the table, it has been unanimously praised by Chinese and foreign diners, and everyone has sighed after tasting a mouthful of fish soup: really fresh!
Song Sister-in-law Fish Soup is a famous dish in Hangzhou, which was founded in the Southern Song Dynasty during the Chunxi Dynasty, and it tastes delicious with crab soup, and the fish meat is fragrant, tender and lubricated. This Song sister-in-law fish soup, in fact, it is not so complicated to do, today we will reproduce the practice of Chef Lin's Song sister-in-law fish soup, interested friends, you can try it, the taste is really very good, do not personally taste a bite, do not know that the world can still have such a very fresh ah!
It is reported that on March 15, the sixth year of the Southern Song Dynasty (1179 AD), Emperor Gaozong of Song ascended to the West Lake in a royal boat and ordered his attendants to buy turtles and fish in the lake to release them. Emperor Gaozong ate the fish soup she made, admired it, and remembered her old age and gave her gold and silver silk. Since then, the reputation has risen, the rich family has competed to buy food, and the Song sister-in-law fish soup has become a famous dish in the capital.
【Ingredients】: 1 sea bass, 12 shrimp heads, 1 bamboo shoot, 2 eggs, 1 cucumber, 5 grams of dried fungus, minced ginger to taste, 2 teaspoons starch, 3 tablespoons balsamic vinegar, salt to taste
【Method】: 1, first prepare the material, dry fungus in advance with hot water after soaking hair, cut into shredded fungus, bamboo shoots into shreds, cucumber with a tool to rub into fine shreds; ginger chopped;
2, rinse the sea bass and use kitchen paper to dry the surface water, and then put the fish slices out, and the fish bones and fish heads are put aside. Put the fish on a plate and steam for 8 minutes in a pot over high heat;
3、 Scrape the steamed fish into minced fish with a tablespoon;
4, put an appropriate amount of oil in the pot, pour in the shrimp head and fry the red oil, and then put the fish bones and fish heads into it; then add the ginger minced to enhance the taste, be sure to fry the fish bones and fish heads, or the soup is not fresh;
6, pour in the appropriate amount of hot water, be sure to put hot water, and then boil on high heat and then turn to low heat and simmer for 15 minutes;
7, after boiling well, the soup in the pot is sieved, the fish head, fish bones and shrimp heads are not wanted, leave the boiled soup, and then put in the fungus shreds, bamboo shoots;
8, put in the appropriate amount of salt and balsamic vinegar and stir well, and then pour in starch water to outline the thin mustard;
9、 Pour in the scraped minced fish;
10, then pour into the scattered eggs, slowly stirred, at this time the soup will become thicker, the color will also change;
11, finally put in the cucumber shredded and stir well;
This fresh eyebrow-dropping Song sister-in-law fish soup is so done, very suitable for the elderly and children.
【Tips】:
1, do not use shrimp head to make broth, you can use clear chicken soup or other broth instead, water can also be, but the umami taste will be lighter.
2, do this Song sister-in-law fish soup, the fish to be fresh is the most critical, perch thorn less meat is most suitable for making fish, silver carp can also be, depending on your personal preferences.
3, there is no bamboo shoot silk, with the white silk instead of.