Sturgeon Lip Mushroom Soup
1.
1 chilled sturgeon lip, thawed at room temperature
2.
After thawing, the sturgeon’s lips are washed clean and the water is controlled dry; the bamboo shoots are sliced, the mushrooms are washed, and the tofu is also washed
3.
Boil bamboo shoots in brine for 10 minutes, blanch the mushrooms
4.
After the pan is heated, put the oil and fry the fish lips yellow on both sides
5.
Pour the cooking wine, pour in boiling water, and boil the fire
6.
Add mushrooms, bamboo shoots, tofu, and chives, then medium heat for 5 minutes, turn to low heat and simmer for 50 minutes, season with sea salt, sprinkle with black pepper, and sprinkle with coriander after potting
7.
Really delicious
8.
A lot of cartilage, it's crunchy and crunchy in your mouth, my daughter likes it so much. Since "sturgeon cartilage contains 15-20 times the anti-cancer factor (bioactive active ingredient) of shark cartilage", the cartilage on the sturgeon's lips today, our family did not waste a bit of it, we ate it all. Hey, hehe
9.
As soon as the lips are sucked into the mouth, they are soft and soft, it really melts in the mouth, and I am still aftertaste.
Tips:
To make this home-cooked fish soup, I still use the Huaiyang cuisine method, first stir the fish lips, which can effectively remove the earthy smell, after all, river fish is always a bit earthy, and then top with the cooking wine , Not only can increase the fragrance, but also add a checkpoint to remove the smell of soil. Remember to use boiling water to make the fish soup, so the soup will be milky white!