Accessories: 75g eggs.
Seasoning: cooking wine 25g, salt 10g, onion 10g, ginger 15g, starch (pea) 15g, monosodium glutamate 2g, pepper 1g and chicken oil 15g.
Huanger tablet soup method;
1. Soak Auricularia auricula in warm water, cut off the roots, wash the sediment, cut it into thin slices, and then rinse it with boiling water; Cut the onion into sections, mash the remaining onion and ginger together, and take the juice with cooking wine.
2. Cut the fish into slices 5 cm long, 3 cm wide and 6 mm thick, and mix well with onion ginger wine juice, egg white and dried starch.
3. Scrape the rough skin of the loofah, cut off the pedicle, cut it into four sections, slice it into slurry, and cut it into 3 cm long elephant-eye blocks (or bird-shaped blocks).
4. Put 1250 ml chicken soup into the pot, add Auricularia auricula, salt and monosodium glutamate, boil to taste, skim off the foam, now add the loofah green, put it into the soup pot after boiling, and sprinkle with pepper and onion.
5. Boil 500 ml of common soup, cooking wine and salt in a pot, sprinkle the sliced fish slices into the pot, stir them gently with chopsticks, take them out with a colander after cooking, put them into yellow ear chicken soup, and add chicken oil.