Materials:

Norwegian salmon wing 300g mushroom 100g carrot 80g onion 50g tomato 1 perfume celery 50g coriander 10g Norwegian salmon tail 500g.

Seasoning:

Butter 15g flour 1 and 1 2 tablespoons whipped cream 50ml water 500ml brandy 1 teaspoon salt1teaspoon chicken essence 1/4 teaspoons white pepper 1/4 teaspoons.

Production method:

1. Cut carrots and onions into small pieces, mushrooms into small pieces, tomatoes into large pieces, perfume celery and parsley into small pieces.

2. Cut the fishfin and fishtail into large pieces, and cut the meat into small pieces for later use.

3. put a piece of butter in the pot and melt it into liquid with low fire.

4. Add carrot pieces and stir-fry onion pieces for fragrance.

5. Add flour and fry until the color turns yellow.

6. Pour the whipped cream and water into the soup, bring it to a boil and simmer for 5 minutes.

7. Add the mushroom slices and cook for about 3 minutes.

8. Add tomatoes, brandy, salt, chicken essence and white pepper.

9. Add the spiny fin and fish tail and cook until the fish changes color (about 2 minutes).

10. Add a small piece of fin and tail meat until the fish changes color.

1 1. Add celery and coriander.