Method of "Golden Soup":

Main ingredients: fish maw, melon, ham, mushrooms, shrimps and Flammulina velutipes;

auxiliary materials: chicken powder, salt, soup king, onion, ginger and cooking wine.

A * * * requires four steps:

(1) Add 3 grams of broth, chicken powder, salt and soup king to the cooked fish maw, and steam it in a cage for 2 minutes until it tastes ready for use.

(2) preparation of golden soup: peel and seed 2g of golden melon, steam for 1 minutes until rotten, take it out and beat it in a beater, then add 35g of top soup to make golden soup for later use.

(3) Add water to the pot and bring to a boil. Add shredded ham, shredded mushrooms, shrimps and Flammulina velutipes. Take out and drain, put a little oil in the pot, heat it on the fire, add ginger, onion and rice to the pot, add the prepared golden soup to the boil, and season it with refined salt, cooking wine, chicken powder, Hong Kong Shun Tang Wang, pepper and Wenzhou monosodium glutamate.

(4) Put all the above raw materials into the pot, wet starch with glass, pour in onion sesame oil, and then take them out of the pot and put them on a plate. Technical key: mainly the preliminary processing of fish maw materials.

Note:

1. You must use the best fish belly. Generally, wide belly is the top grade. The belly is thick and tastes good. After being steamed in the cage, the fish belly has no taste. When steaming, it must be steamed with soup and some seasonings to make the raw materials with no taste have a certain basic taste, which is beneficial to seasoning in the cooking process. This dish does not need sugar.

2. The proportion of golden soup must be appropriate.