[Zhejiang Cuisine]—Song Sao Fish Soup

Name: [Zhejiang Cuisine]—Song Sao Fish Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 200 g Fresh fish meat; 1 piece Egg; to taste shiitake mushroom; to taste ham; to taste Bamboo shoot; to taste scallion segments; to taste scallion bulb; to taste Ginger slices; 30 g Shaoxing wine; 25 g Soy sauce; 50 g Rendered lard; to taste shredded green onions; 1 tsp chicken essence; 1 tsp Salt; 250 g Clear soup; 25 g Rice vinegar; 30 g Wet starch; to taste white pepper powder; to taste Shredded ginger

A classic Hangzhou delicacy: steamed fish flaked into its own broth, thickened into a glossy soup with bamboo shoots, ham, shiitake, and egg threads for elegant, delicate savoriness.

20 minNewMedium Soups Boil Savory

Instructions

1
Make a few cuts on the fish.
2
Place the fish on a plate, add ginger slices, tied green onions, and Shaoxing wine, then steam until cooked, about 6 minutes, and serve.
3
Pick out the green onions and ginger.
4
Pour out the soup.
5
Remove the fish meat.
6
Put the fish meat into the original juice, but do not include the fish skin.
7
Pour oil into the wok, and after the oil is hot, add the scallion sections and stir-fry until fragrant.
8
Add clear broth and Shaoxing wine, and bring to a boil.
9
Take out the scallion segments; they are not needed.
10
Add shredded bamboo shoots, shredded ham, and shredded shiitake mushrooms and bring to a boil.
11
Add the fish meat and the broth from the steamed fish.
12
Add soy sauce, salt, and chicken essence and bring to a boil.
13
Thicken with wet starch.
14
Pour the beaten egg over.
15
Add a little rice vinegar.
16
Pour melted lard over it and remove from the heat. Ladle the fish soup into bowls, then sprinkle with shredded green onions and ginger, shredded ham, and white pepper.