Fish Soup Songsao Style
5554
難度
★★★★
10分鐘
材料
做法
Ingredients
|
|
|---|---|
| 400g | Mandarin fish |
| 2 tbsp | shredded cooked ham |
| 5 pcs | dried mushrooms |
| 2 tbsp | shredded bamboo shoot |
| 2 pcs | eggs |
| 1 tbsp | ginger juice |
| 2 pcs | tbsp shredded ginger |
| 2 stalks | spring onions shredded |
| 1 tbsp | Shaoxing wine |
| 1.5 tsp | salt |
| 1 tbsp | Zhenjiang vinegar |
| 1 tbsp | white pepper |
| 1 tbsp | water chestnut starch |
 |
做法 |
|---|---|
| 1 | Fillet the fish and save for later use. Put remainder of fish into a sack(for soup use), add 3 cups of water bring to a boil, then reduce to medium heat and cook for 30 minutes. Run the soup through a strainer. |
| 2 | Place the two fish fillets skin facing down on a plate, marinate with Q teaspoon salt and 1 tablespoon ginger juice, and steam for 6 to 7 minutes. Pour out water from the plate and remove all bones and skin. Shredded the fish with chopsticks. |
| 3 | Soak dry mushrooms until soft, then cut into find strands. |
| 4 | Beat the egg whites until fluffy. Discard the egg yokes. |
| 5 | Heat up 1 tablespoon oil in a pot and stir fry shredded ginger, mushroom and bamboo shoot together with wine. Add fish soup, white pepper and 1 teaspoon salt, bring to a boil, put in fish and turn off the heat. Run egg white through a wire strainer into the soup in a circular motion. Do not stir. |
| 6 | Bring the soup to a boil, reduce to low heat, season with vinegar, and thicken soup with water chestnut starch. Finally add shredded spring onion befor |
