Name: 【zhejiang Cuisine】—song Sao Yu Geng
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Fresh fish; 1 piece egg; Some Shiitake Mushrooms; Some Ham; Some Bamboo shoots; Some Scallions; Some Green onion knot; Some Sliced ginger; 30g Shao wine; 25g Soy sauce; 50g Cooked lard; Some Green onion; 1 teaspoon Chicken Bouillon Powder; 1 teaspoon salt; 250g Broth; 25g Rice vinegar; 30g Wet starch; Some White pepper; Some ginger

【zhejiang Cuisine】—song Sao Yu Geng

by Espresso light mood

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

[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".

On March 15th in the sixth year of Chunxi of the Southern Song Dynasty (1179), Emperor Song Gaozong Zhao Gou boarded an imperial boat to take a leisurely tour of the West Lake and arrived outside the Qiantang Gate. It was almost noon. The emperor’s attendant told him that there is a restaurant here that tastes good fish soup, why not taste it? The Supreme Emperor was also a little hungry at this time, so he ordered people to disembark and go to the restaurant to buy fish soup. The owner of this restaurant, Song Wusao, was originally from Bianliang, Tokyo, and used to run a fish soup restaurant in Bianliang, Tokyo. When the Song Dynasty moved to the south, out of patriotism for the Song Dynasty, he followed the south movement team to Lin'an (now Hangzhou) and managed this small shop selling fish soup on the edge of the West Lake to make a living. When Song Wusao saw people from luxury yachts coming to buy fish soup, it was probably the emperor's relatives and the like, so she cooked the fish soup and delivered it to the yacht. The fast-talking Song Wusao was not afraid of seeing the Supreme Emperor, and said to the Supreme Emperor: "The little slave was originally from Tokyo, and came here with the Yujia." The Supreme Emperor Zhao Gou was embarrassed when he heard this, thinking that she was like her. Caomin, who can follow him to move south to Lin'an, is indeed the hope of Song Jiangshan. Thinking of this, I ordered someone to reward Song Wusao with "ten money, a hundred silver coins, and ten horses of silk, so that Houyuan still supplies panso." Since then, Song Wusao's fish soup has been called "Song Sao Yugeng", and it is even more famous. Far up. As Mr. Yu Pingbo pointed out in "A Brief Talk on the Food in Hangzhou and Beijing": "The beauty of West Lake fish soup has been passed down for thousands of years."

【zhejiang Cuisine】—song Sao Yu Geng

1. Make a few strokes on the fish.

2. Put the fish in the plate, add ginger slices, green onion knot, and Shao wine to steam and serve. Steam for about 6 minutes.

3. Pick out the green onion and ginger.

4. Pour out the soup.

5. Peel off the fish.

6. Put the fish in the original juice, not the skin.

7. Pour oil in the wok, add the green onions when the oil is hot, and stir up the aroma.

8. Add the clear soup and Shao wine to a boil.

9. Remove the green onions and don't use them.

10. Bring the bamboo shoots, ham and shiitake mushrooms to a boil.

11. Add fish meat and steamed fish soup.

12. Add soy sauce, salt, and chicken essence to a boil.

13. Thicken with wet starch.

14. Sprinkle with egg wash.

15. Add a little rice vinegar.

16. Drizzle with cooked lard and serve. Put the fish soup in a bowl, sprinkle with green onion, ginger, ham, and white pepper.

Tips:
Mo Ji a few words:
When making this dish, the thickening should be even and moderate, and be careful not to have lumps or lumps. The order of adding the seasoning cannot be changed. It is necessary to slowly pour the egg liquid slowly.