Songsao fish soup(song sao yu geng )

Song Sao's fish soup method:

Raw materials for making songsao fish soup:

1 mandarin fish (about 600g); 15g cooked bamboo shoots; 15g water hairy mushrooms; 2 eggs; 2 scallions; 1 ginger; proper amount of starch

Seasoning for making songsao fish soup:

Lard 50g; soy sauce 1t (30g); soup 10t (300g); cooking wine 1t (30g); vinegar 1t (30g); refined salt 2T (6g); monosodium glutamate 1t (3G)

Steps of making songsao fish soup:

1. Shred shallot, ginger, bamboo shoots, mushrooms and beat egg yolk; cut mandarin fish into two pieces, add shredded shallot, ginger, cooking wine and refined salt, put them into a steamer and steam for about 6 minutes, then take them out; Put lard in the pot, stir fry the shredded chives until fragrant, add the soup to boil, add cooking wine, cooked bamboo shoots and mushrooms, boil, pour the mandarin fish into the pot, add soy sauce, refined salt and monosodium glutamate to boil, and thicken with starch;

2. Then pour the egg yolk into the pot and stir well. When the soup is boiling again, add vinegar and pour 60% hot lard.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of songsao fish soup:

It's tender and smooth, and tastes like crab soup.

Attention should be paid to when making songsao fish soup

It takes a little longer to steam mandarin fish meat to make it more delicious.

Songsao fish soup

Songsao fish soup was created in Chunxi period of Southern Song Dynasty. It is a famous traditional dish in Hangzhou, Zhejiang Province.

Songsao fish soup is usually cooked by steaming mandarin fish or perch, removing the skin and bone, adding shredded ham, mushrooms, bamboo shoots, chicken soup and other seasonings.

After being cooked, it is bright in color, tender and smooth, and tastes like crab meat.

History of dishes

It is reported that on March 15, the sixth year of Chunxi (1179 AD), Emperor Gaozong of the Song Dynasty, Zhao goudeng traveled in a royal boat around the West Lake and ordered his servants to buy turtles and fish in the lake to set them free. He called on a woman named song wusao who was selling fish soup to live by the West Lake. After eating her fish soup, Gao Zong praised it very much and gave it to him in memory of his old age. Since then, the reputation of song's sister-in-law's fish soup has become a famous dish in the capital.

Yu Pingbo, a modern poet and writer, pointed out in his book a brief talk on the food in Hangzhou and Beijing: "the beauty of fish soup in the West Lake has been popular for thousands of years."

Dish making

Practice 1

Ingredients

One mandarin fish, 10 grams of cooked ham, 25 grams of cooked bamboo shoots, 25 grams of Shuifa mushroom, 3 egg yolks, 25 grams of scallion, 5 grams of ginger, 1 gram of shredded ginger, 1 gram of pepper, 30 grams of Shaojiu, 25 grams of soy sauce, 2.5 grams of refined salt, 25 grams of vinegar, 3 grams of monosodium glutamate, 250 grams of clear soup, 30 grams of wet starch and 50 grams of cooked lard.

step

1. Clean the Siniperca chuatsi, remove the head, slice it into two valves along the back, and remove the spine and abdominal cavity.

2. Put the skin of the fish in the basin, add scallion, ginger, Shaoxing wine and refined salt, steam for 6 minutes in the steamer, remove the scallion and ginger, and decant the gravy in the bowl.

3. Smash the fish, remove the skin and bone, and pour it back into the original gravy bowl.

4. Cut the cooked ham, bamboo shoots and mushrooms into 1.5cm long filaments. Break the egg yolk and set aside.

5. Put the frying pan on the high heat, add the cooked lard, put in the scallion to stir up the fragrance, ladle in the clear soup to boil, pick out the scallion, add Shaojiu, bamboo shoots and mushrooms.

6. After boiling again, put the fish and the original juice into the pot, add soy sauce, refined salt and monosodium glutamate, boil and thicken with wet starch.

7. Pour the egg yolk liquid into the pot and mix well. When the soup is boiling again, add vinegar and sprinkle 80% hot cooked lard. Take the pot and put it in a basin. Sprinkle with shredded ham, ginger and pepper.

 

Practice 2

Ingredients

1 perch, 2 tbsp vegetable oil, 10g ginger, 3G yellow rice wine, 1 tbsp vinegar, 1 / 2 bowl water starch, 2 slices ham, 1 egg yolk, 20g Lentinus edodes, 20g bamboo shoots, appropriate amount of chicken soup, 1tsp white pepper, 1tsp chicken essence.

step

1. Wash the bass and marinate with salt, ginger and cooking wine for 15 minutes.

2. Bring the water to a boil, add the perch, cover and steam for 10 minutes.

3. Take out the steamed perch and remove the onion and ginger.

4. Shred the fish, and shred Jinhua ham, mushrooms and bamboo shoots.

5. Pour proper amount of chicken soup into the pot, add vegetable oil, yellow rice wine, ginger, then add mushrooms, shredded bamboo shoots, shredded ham, bring to a boil, then add fish, add white pepper, salt and chicken essence; when boiling again, add proper amount of starch to thicken.

6. Take the egg yolk and put it into a bowl; break it up and put it into the pot; quickly stir it up and put it into a bowl.

 

Practice 3

Ingredients

Mandarin fish, cooked ham, cooked bamboo shoot meat, Shuifa mushroom, egg yolk, scallion, Shaoxing wine, soy sauce, vinegar, salt, monosodium glutamate, starch, etc.

step

1. Kill the fish, separate the fish meat from the fish bone, cut the fish meat into large pieces with an inclined knife, and rinse with clean water to remove the turbid impurities.

2. Add shredded green onion, shredded ginger, yellow rice wine and a little salt to the fish, steam it in a steamer over high heat for about 6 minutes, remove the green onion and ginger, and decant the marinade for use.

3. Cut the scallion into small sections, shred the ginger, bamboo shoots and mushrooms, and beat the egg yolk.

4. Put the bamboo shoots into a boiling water pan and blanch them for a while.

5. Smash the fish with a fork, remove the skin and bone, and then pour the marinade back into the fish.

6. Heat a pot with a little oil, stir in shallots until fragrant, add stock and wine, bring to a boil, add shredded bamboo shoots and mushrooms, and bring to a boil.

7. Pour the fish into the pot, add 2 teaspoons of raw fish and a little salt, bring to a boil, thicken the egg yolk with water flour, pour the egg yolk into the pot and mix well. When the soup is reopened, add vinegar and pour in sesame oil.

 

Practice 4

Ingredients

100g fresh fish, 5g shredded ham, 5g shredded red pepper, 5g shredded cucumber, 5g Shredded Mushroom, 1g egg, and appropriate amount of ginger, salt, pepper and starch.

step

1. Peel and dice the fresh fish. Bring to a boil with water, shredded ginger and pepper.

2. Add shredded ham and mushrooms, bring to a boil, thicken them, pour in the egg and blanch them.

3. Finally, boil the shredded red pepper and cucumber, and season with salt and pepper as appropriate.

 

Characteristics of dishes

Songsao fish soup is made of mandarin fish or perch. When cooking, steam the fish and remove the skin and bone to ensure the color of the fish. After the fish soup is made, the color is pleasant, fresh and smooth, and tastes like crab soup.

 

Stories and legends

It is said that song's sister-in-law used to be a folk cook in Bianjing of Northern Song Dynasty (now Kaifeng of Henan Province). She is famous for her skill in making fish soup in Bianjing. She is nicknamed song's sister-in-law because she married the fifth eldest husband of the Song family. In the Southern Song Dynasty, the fifth sister-in-law of the Song Dynasty moved south and continued to sell fish soup under the Su dike of the West Lake to make a living. One day, when song Gaozong was on a boat trip to the West Lake and berthed under the Su dike, the old eunuch who served him heard someone peddling fish soup in Bianjing accent. After a few more glances, he recognized that this man was the fifth sister-in-law of song who was selling fish soup in his hometown. When song Gaozong heard this, he felt that he had met his old friend in a foreign land. So he called his sister-in-law to meet him on the boat and ordered her to bring her a good fish soup. While enjoying the fish soup, he chatted with his sister-in-law about his hometown. They had a good time talking with each other. All the old things came to his heart, which added a sense of hometown to this delicious fish soup! So Emperor Gaozong praised the fish soup very well. He specially awarded Wenyin Bailiang to song wusao. As soon as the story spread, "Song Sao's fish soup" became famous all over Hangzhou.

On the other hand, the fifth sister-in-law of song, a native of Bianliang in the Northern Song Dynasty, moved to Lin'an (now Hangzhou) with Song Shi, and lived with her uncle in the West Lake fishing. One day, my uncle got a bad cold. Sister song cooked a bowl of fish soup with fish, pepper, ginger, wine, vinegar and other seasonings. My uncle drank the delicious fish soup and soon recovered. Once, Zhao Gou, Emperor Gaozong of the Song Dynasty, tasted the fish soup she made and praised it. Since then, this dish has been called "songsao fish soup", and her business has become more prosperous.

 

What to eat

nutritive value

Mandarin fish, also known as mandarin fish, contains protein, fat, calcium, potassium, magnesium, selenium and other nutrients. Its meat is tender and easy to digest. It is suitable for children, the elderly and people with poor digestive function. Mandarin fish meat is low in calories and rich in antioxidants. It is also an excellent choice for women who want to beauty but are afraid of fat.

 

Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; it has the effect of Tonifying the liver and kidney, benefiting the spleen and stomach, resolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney deficiency. Perch meat is white and tender, without fishy smell. The meat is garlic shaped. It is most suitable for steamed, braised or stewed soup.

Chinese PinYin : Song Sao Yu Geng