[zhejiang Cuisine]: Song Sao Yu Geng

Name: [zhejiang Cuisine]: Song Sao Yu Geng
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Grass Carp Meat; Some Winter bamboo shoots; Some Water Faded Shiitake Mushroom; Some egg; Some Chives; Some ginger; Some starch; Some Broth; 2 tablespoons Soy sauce; 1/3 tablespoon Balsamic vinegar; Some Rice wine; Some salt

by kiss war girl

4.6 (1)

Favorite

6

Difficulty

Normal

Time

30m

Serving

2

Song Sao Yu Geng is a famous dish in Hangzhou with a history of more than 800 years. Because of its golden color, tender and smooth, it tastes like crab soup. Also known as "Sai Crab Soup".
According to legend, Song Wusao, a native of Bianliang in the Northern Song Dynasty, moved south to Lin'an (now Hangzhou) with the Song family, and lived by fishing in the West Lake with her uncle. One day, my uncle caught a bad cold, so Song's wife cooked a bowl of fish soup with fish and pepper, ginger, wine, vinegar and other condiments. Uncle soon recovered from his illness after drinking this delicious fish soup. Once, Song Gaozong Zhao Gou tasted her fish soup and praised it greatly. Since then, this dish has been called "Song Sao Yu Geng", and the business she opened has become more prosperous. "

[zhejiang Cuisine]: Song Sao Yu Geng

1. Cut green onion into small sections, shred ginger, winter bamboo shoots, and shiitake mushrooms, and beat the egg yolk.

2. The grass carp is slaughtered cleanly. Separate the fish from the bones. Cut the fish into large slices with an oblique knife. Rinse with clean water to remove turbid impurities.

3. Add shredded green onion, shredded ginger, rice wine, and a little salt to the fish. Put it in a steamer and steam over high heat for about 6 minutes.