Preserved egg and coriander fish fillet soup

It has been almost a year since I wandered around in the world of delicious food. This has become a great pleasure in my spare time. I have been diving all the time. In fact, I am eager to move and hope to one day showcase delicious food here and communicate and learn with my friends. Today, I finally made up my mind to make a recipe, and I am still very nervous. After all, this is a big stage for food, with many masters. My skills are really insignificant. However, in order to realize my dream, I muster the courage to be afraid of tigers. I present a soup that is simple to operate but tastes fresh and sweet. I hope everyone will enjoy it.

Recipe Recommendations

preserved eggs one
fish half a catty
coriander two or two

light
cook
ten minutes
simple

Steps for Preserved egg and coriander fish fillet soup

After slicing the fish, add an egg white, appropriate amount of shredded ginger, cooking wine, and salt to marinate for later use.

Remove the roots of coriander and wash it and set aside.

Peel the preserved egg and cut it into small pieces.

There is no process chart for the next steps, so only words can be described. Heat the pan first and then add appropriate amount of oil. After the oil smokes, add the preserved egg pieces into the pan and stir fry for a while. Then add appropriate amount of water to boil, add the washed coriander. When the soup water in the pan boils again, add the fish slices. Cook for a while, add salt and chicken essence, and add a little white sugar to enhance the flavor.