【zhejiang Cuisine】—song Sao Yu Geng

【zhejiang Cuisine】—song Sao Yu Geng

by Espresso light mood

4.7 (1)
Favorite

Difficulty

Normal

Time

20m

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".

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."

Ingredients

【zhejiang Cuisine】—song Sao Yu Geng

1. Make a few strokes on the fish.

【zhejiang Cuisine】—song Sao Yu Geng recipe

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.

【zhejiang Cuisine】—song Sao Yu Geng recipe

3. Pick out the green onion and ginger.

【zhejiang Cuisine】—song Sao Yu Geng recipe

4. Pour out the soup.

【zhejiang Cuisine】—song Sao Yu Geng recipe

5. Peel off the fish.

【zhejiang Cuisine】—song Sao Yu Geng recipe

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

【zhejiang Cuisine】—song Sao Yu Geng recipe

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

【zhejiang Cuisine】—song Sao Yu Geng recipe

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

【zhejiang Cuisine】—song Sao Yu Geng recipe

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

【zhejiang Cuisine】—song Sao Yu Geng recipe

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

【zhejiang Cuisine】—song Sao Yu Geng recipe

11. Add fish meat and steamed fish soup.

【zhejiang Cuisine】—song Sao Yu Geng recipe

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

【zhejiang Cuisine】—song Sao Yu Geng recipe

13. Thicken with wet starch.

【zhejiang Cuisine】—song Sao Yu Geng recipe

14. Sprinkle with egg wash.

【zhejiang Cuisine】—song Sao Yu Geng recipe

15. Add a little rice vinegar.

【zhejiang Cuisine】—song Sao Yu Geng recipe

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

【zhejiang Cuisine】—song Sao Yu Geng recipe

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.

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