Accessories: ham 15g.
Seasoning: 6 grams of cooking wine, 3 grams of salt, monosodium glutamate 1 gram.
The practice of pea fish cup soup;
1. Chop the fish into mud, add proper amount of lard, cooking wine, salt and monosodium glutamate and mix well;
2. Beat the egg white into paste with chopsticks;
3. Wash the rape and cut it into powder; Ham is also cut into pieces;
4. Evenly coat egg whites on the inner walls of four small wine glasses, then put a spoonful of fish paste in each glass, put peas, sprinkle rapeseed powder and ham powder, steam them in a pot and take them out;
5. Pour out the fish paste and peas, put them in the soup bowl, and then boil the chicken soup;
6. Add salt and monosodium glutamate, skim off the floating foam and pour into the soup bowl.
For more information about pea fish cup soup, please check out Mint.com Food Library/Restaurant/Pea Fish Bell Pavilion.