Ingredients: 250g of yellow croaker, 2g of ginger, 20g of onion, 50g of chicken soup1000g, 50g of shredded mushrooms and bamboo shoots, 20g of Jinhua ham, 0/60g of soft tofu/kloc-0, 2 eggs, 5g of raw flour15g of oil and coriander, 5g of chrysanthemum and sesame oil.

Practice steps:

1. Marinate the fish with onion, ginger, cooking wine and refined salt for 10 minute, then steam it in a cage for 6 minutes and take it out;

2. Shred the cooked ham and mushrooms, and break the yolk for later use;

3. Add oil to the wok, stir-fry shallots, add chicken soup to boil, add cooking wine, shredded bamboo shoots and shredded mushrooms, and boil again. Then put the fish with egg yolk and tofu juice into the wok, add soy sauce, refined salt and vinegar, stir well, take the wok and put it on a plate, sprinkle with chrysanthemum, shredded cooked ham, shredded ginger and pepper.

Practice of Chrysanthemum and Yellow Croaker Soup 2:

Raw materials: 500g of croaker, 0/60g of tofu/kloc-0, 50g of mushrooms, 50g of winter bamboo shoots, 20g of ham, 0/35g of eggs/kloc-0, 0g of fresh chrysanthemum/kloc-0, 5g of starch (corn)15g, 5g of salad oil, and 5g of parsley.

Preparation: Scrape the scales, head, tail and internal organs of yellow croaker and wash it; Wash onion and ginger and slice for later use; Marinate with onion, ginger, cooking wine and salt for 10 minute, steam in a cage for 6 minutes, and take out for later use.

Soak mushrooms and send them back to be soft, pedicled, washed and cut into filaments; Wash and shred winter bamboo shoots; Cooked ham is also cut into filaments; Beat the eggs into a bowl and stir them evenly with chopsticks for later use; Dice the tofu and blanch it in boiling water to remove the beany smell.

Practice: heat the wok, pull the oil to enlarge the fire, saute the chives, and add chicken soup to boil; Add cooking wine, shredded winter bamboo shoots, shredded mushrooms and shredded coriander, and boil again; Put fish, egg liquid and diced tofu into a pot, add light soy sauce, salt, sesame oil and vinegar, stir well, and put them on a plate; Sprinkle with chrysanthemum, shredded cooked ham and pepper.

Practice of Chrysanthemum and Yellow Croaker Soup 3:

Put oil, ginger and onion in the pot for 2 minutes, fish and chicken soup for 4 minutes, then take out the fish, add refined salt, cooking wine and soy sauce, and keep the soup; Add 600 grams of water to fish soup, cover with high fire for 0/0 minute, add tofu, fish, shredded mushrooms, winter bamboo shoots and ham, and simmer for 5 minutes.

Mix the raw batter and put it into the soup and mix well. Put it on the fire 1 min, add sesame oil and pepper, mix well, pour in the egg mixture, stir a few times and let it stand for 2 minutes. White chrysanthemums and leaves are served in small plates and put into fish soup when eating.