Erhuang soup fish, semi-soup dish, salty and delicious. Features: there are vegetables and soup, which are tender and crisp, with a little spicy lactic acid in the salty and fresh. Cooking method: boiling.
Main raw materials: fish
Seasoning: salt
Practice
1. Fresh fish are slaughtered and cleaned, sliced into pieces, flavored with salt and cooking wine, and mixed with egg white bean powder.
2. When the lard in the pot is heated to 5%, chop finely pickled peppers, pickled ginger and pepper, stir-fry until fragrant, and mix with fresh soup to boil.
3. Beat off the residue, add the mushroom slices and magnolia slices and cook them slightly, and shake the fish slices into the pot.
4. add salt, monosodium glutamate and pepper to boil, then spoon into the soup basin and sprinkle with chopped green onion.
the fillets should be stripped of fine spines; The sliced fish should be shaken into the pot.
Origin
In the late Ming and early Qing dynasties, two brothers surnamed Huang lived by the Yujiang River. They lived on the boat for a long time because they fished for a living. They made soup by soaking sea pepper and ginger in water, and cooked it with river fish, so that they could kill two birds with one stone, and then handed it down. After the continuous improvement of chefs in past dynasties, mushrooms, pickled cabbage slices, magnolia slices and superior clear soup were added to cook it, which became a delicacy. Later generations named it "Erhuang Soup Fish" to commemorate the pioneering work of the Huang brothers.