【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.