Zhejiang Song Sister Fish Soup
Instructions
- 1. Remove fish bones. Chop the fillets into small pieces.
- 2. Beat the eggs. Slice mushrooms and shred bamboo shoots.
- 3. Bring chicken broth to boil. Add fish shreds.
- 4. Cook 2 minutes until fish turns white.
- 5. Add mushrooms, bamboo shoots and ginger.
- 6. Add soy sauce, Shaoxing wine, salt and white pepper to taste.
- 7. Thicken the gravy with cornstarch slurry and stir gently.
- 8. Drizzle in beaten egg in a thin stream. Stir once.
- 9. Sprinkle with chopped green onion and sesame oil for garnish. Serve hot.
Cultural Tips
Fish soup is one of the classic representatives of Zhejiang cuisine, carrying rich regional food culture and cooking wisdom.
Ingredients
- Grass carp or perch fillet 300g (shredded)
- Egg 2 (beaten)
- Shiitake mushrooms 30g (thinly sliced)
- Bamboo shoots 30g (shredded)
- Ginger 10g (minced)
- Scallions 3 (minced, white and green separated)
- Light soy sauce 1 tbsp
- Shaoxing wine 1 tsp
- White pepper 1/4 tsp
- Sesame oil 1 tsp
- Chicken broth 500ml
- Cornstarch 1 tbsp (slurry)
- Salt 1/2 tsp
Instructions
- 1.Remove bones from fish.Shred the fillet finely.