Clam and yellow croaker soup(ha li huang yu geng )

Method of clam yellow croaker soup:

Raw materials for making clam yellow croaker soup:

Five hundred grams of clams, 250 grams of yellow croaker meat, 10 grams of cooked ham, one egg, 25 grams of green onion, 400 grams of pork soup, 25 grams of Shaojiu, 15 grams of refined salt, 2.5 grams of monosodium glutamate, 15 grams of vinegar, 75 grams of wet starch and 100 grams of cooked lard.

The processing steps of clam yellow croaker soup are as follows:

1. Mix 1000 grams of clean water and 10 grams of salt, put the cleaned clam in the salt water for about two hours, make it spit out the sediment, take it out, and then wash it with clean water. Put 1000 grams of water into the frying pan. After boiling, pour in the clams. Stir them with a frying spoon. When the clam shell is slightly open, use a leaky spoon to take out the clam shell and remove the meat.

2. Dice the yellow croaker meat. Beat the eggs into liquid.

3. Heat the frying pan on a high heat, add 50g of cooked lard, when it is 50% hot, put 10g of chopped green onion into the pan and fry until fragrant, then add diced fish and stir fry, then add wine, salt (5g) and broth. After the soup is boiling, skim off the foam, add monosodium glutamate, dilute and thicken with wet starch, add clam meat, stir it gently with a frying spoon, then pour in the egg liquid evenly, pour in 50g of cooked lard, push it gently with a frying spoon and get out of the pot

The characteristics of clam yellow croaker soup are as follows

This dish is tender in texture, thick in soup, delicious in taste and beautiful in color.

Clam and yellow croaker soup

Clam and yellow croaker soup is a famous traditional dish in Ningbo City, Zhejiang Province. In Ningbo cuisine, there are many dishes with yellow croaker as the main ingredient, among which the yellow croaker soup made of yellow croaker diced meat with ingredients and fresh soup is the most delicious and especially popular.

brief introduction

Clam is rich in China's coastal areas, used to cook soup, rich juice, delicious, so it has the reputation of "the best fresh in the world". According to the records of "notes on Materia Medica", clams can nourish the body fluid, so they can regulate the five internal organs, stop thirst and appetizer. Yellow croaker is the top grade of fish, so the clam and yellow croaker meat are used to make fish soup, which has become a top-grade delicacy in Ningbo cuisine.

raw material

Clam 500g, yellow croaker 250g, cooked ham 10g, egg 1, onion 25g, pork soup 400g, Shaojiu 25g, refined salt 15g, MSG 2.5G, vinegar 15g, wet starch 75g, cooked pork 100g.

Production process

1、 Mix 1000 grams of clean water and 10 grams of salt, put the washed clams in the brine for about 2 hours, make them spit out the sediment, take them out and wash them with clean water. Put 1000 grams of water into the frying pan, heat the Buddha, pour in the clams, stir them with a frying spoon, when the clam shell is slightly open, remove them with a leaky spoon, and peel the shell to get the meat.

2、 Cut the yellow croaker into small cubes. Knock the eggs into a bowl and beat them into liquid.

3、 Stir fry in a wok over high heat. Add 50g of cooked lard and heat to 50% heat. Add 10g of chopped green onion to the wok to make it smell. Stir fry diced fish. Then add Shaojiu, salt (5g) and broth. After boiling, skim the foam, add monosodium glutamate, thicken with wet starch, add clam meat, stir it gently with a frying spoon, pour in the egg liquid evenly, pour in 50g lard, push it gently with a frying spoon, put it on a plate, sprinkle with minced ham and onion (15g). Bring a dish of vinegar with you when serving.

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Chinese PinYin : Ha Li Huang Yu Geng