Soup and Umami Green Bean Paste
1.
Add water to the fresh edamame and mash it with a food processor, and then filter it through a strainer for later use.
2.
Wash the fish eggs, add green onions, ginger, and cooking wine in a steamer to cook. At the same time, add the scallions and ginger, and put the food in the steamer to cook until use.
3.
Peel the steamed fish eggs one by one with your hand, and pat the steamed scallops with a knife into silk for use.
4.
Fry the scallop shreds in a hot oil pan until golden brown and set aside.
5.
Then take the soup pot and add the thick soup to heat and season, add the peeled fish egg slices and take it out, and then add the filtered bean paste to the thick soup. After the flavor is adjusted, hook a little juice container (or other container) and add the delicious fish eggs and fried scallop shreds.
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