Song Sao Fish Soup is a famous dish in Hangzhou and has a history of more than 800 years. Because it is golden in color, tender and smooth, and tastes like crab soup. Also known as "crab soup".
It is said that the fifth sister-in-law of Song, a native of Bianliang in the Northern Song Dynasty, moved south with the Song Dynasty to Lin 'an (present-day Hangzhou) and made a living by fishing with her uncle in the West Lake. One day, my uncle got a bad cold. Aunt Song cooked a bowl of fish soup with fish, pepper, ginger, wine, vinegar and other seasonings. My uncle soon recovered after drinking this delicious fish soup. Once, Zhao Gou, Emperor Gaozong of the Song Dynasty, tasted her fish soup and praised it greatly. From then on, this dish has been called "Song Sao Fish Soup", and the business of the store she opened has become more prosperous.
Song Sao Fish Soup
Recipe Recommendations
- winter bamboo shoots appropriate amount
- eggs appropriate amount
- chives appropriate amount
- Jiang appropriate amount
- starch appropriate amount
- broth appropriate amount
- soy sauce 2 tablespoons
- balsamic vinegar 1/3 spoon
- yellow wine appropriate amount
- salt appropriate amount
- sweet and sour
- cook
- half an hour
- ordinary
Steps for Song Sao Fish Soup
1
Cut green onions into small pieces, shred ginger, winter bamboo shoots, and water-dried winter mushrooms, and beat up egg yolks.
2
The grass carp is slaughtered, the fish meat is separated from the fish bones, the fish meat is cut into large pieces with an oblique knife, and washed with clear water to remove turbid impurities.
3
Add shredded spring onions, shredded ginger, rice wine, and a little salt to the fish, place it in a steamer and steam over high heat for about 6 minutes, remove the spring onions and ginger, and decanter the marinade for later use.
4
Add shredded bamboo shoots in a boiling water pot and blanch for a while. Remove.
5
Use a fork to break the fish, remove the skin and bones, and then pour the marinade back into the fish.
6
Put a little oil in the pan on heat, add the chives and stir-fry until fragrant.
7
Add the stock and 1/3 teaspoon of rice wine to boil.
8
Add shredded bamboo shoots and shredded mushrooms to boil.
9
Pour the fish meat into the pan, add 2 tablespoons of soy sauce and a little salt to boil, and use water starch to thicken.
10
Pour the egg yolk liquid into the pan and stir well.
11
When the soup boils again, add balsamic vinegar and drizzle in sesame oil.