Song Sister Fish Soup
关于鱼汤是一道经典浙菜美食约分钟即可完成主料选用鸡蛋
宋嫂鱼汤是浙江经典传统名菜，也是浙菜的代表作。松骚鱼羹口味清淡鲜美，制作精细，以炒、蒸、煨、炖着称。松骚鱼更深受当地家庭和餐馆的欢迎。
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.
- 2. Beat 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. Season with soy sauce, Shaoxing wine, salt and white pepper.
- 7. Thicken with cornstarch slurry, stirring gently.
- 8. Drizzle in beaten egg in a thin stream. Stir once.
- 9. Garnish with scallion greens and sesame oil. Serve hot.
文化小知识
Song Sao's fish soup embodies the culinary essence of Zhejiang cuisine. Zhejiang cuisine is one of the eight major cuisines in China, represented by Hangzhou cuisine and Ningbo cuisine. Zhejiang cuisine pays attention to freshness and fineness, and freshness is the most precious thing. Dongpo braised pork belly, West Lake vinegar fish, and Longjing shrimp are all classic representatives of Zhejiang cuisine. In Zhejiang, people are very particular about the selection of ingredients and the control of heat. Song's Fish Soup is the epitome of this ingenuity.