raw material

200g of pure yellow croaker, 3g of chopped green onion, 50g of tender bamboo shoots, 5g of chopped green onion, 20g of cooked pork fat, 5g of Shaoxing wine 1 0g of cooked ham10g, 4g of refined salt, 3g of egg1piece, 3g of monosodium glutamate and 3g of ginger juice/kloc-.

working methods

1. Sliced croaker is 4cm long, 2cm wide and 1cm thick. Pork fat is cut into nail slices, tender bamboo shoots and cooked ham are cut into pieces, and eggs are broken in a bowl.

2. Put a wok in a medium fire, add 25g of cooked lard, add onion and Jiang Mo, stir-fry fragrant fish fillets, add Shaoxing wine, ginger juice, clear soup, bamboo shoots, salt and pork fat slices, boil, skim off foam, add monosodium glutamate and wet starch, and pour in egg liquid and cooked pork fat slices.

Fish soup in chicken sauce

raw material

Five ounces of sweet-scented osmanthus fish (about 200 grams), ham 1 ounce (about 40 grams), two ounces of winter bamboo shoots and mushrooms (about 80 grams), 8 cups of soup, proper amount of Longjing tea, and a little salt, oil and pepper.

working methods

1. Slice osmanthus fish and mix well with salt, oil and pepper.

2, ham shredded, washed and sliced mushrooms.

3. Pour the soup into the pot, bring it to a boil, add sweet-scented osmanthus fish slices and shredded ham, cook for about 5 minutes, pour it into a large soup basin, and season with salt.

4. Pour Longjing tea into the glass, put it in the center of the basin, and pour the tea into the soup before eating.