[Zhejiang cuisine] - songsao fish soup(zhe cai song sao yu geng )

[Zhejiang cuisine] - songsao fish soup

Introduction:

"Songsao fish soup" is a famous dish in Hangzhou, which has a history of more than 800 years. Because of its golden color, fresh and smooth, taste like crab soup. Also known as "crab soup". On March 15, 1179, the sixth year of Chunxi reign of the Southern Song Dynasty, Zhao goudeng, Emperor Gaozong of the Song Dynasty, took a boat to the West Lake and came to Qiantang gate. It was almost noon. The emperor's servant told him that there was a restaurant where the fish soup tasted very good. Why not taste it? The emperor felt a little hungry at this time, so he ordered people to get off the boat and buy fish soup in the restaurant. Song wusao, the owner of this restaurant, was originally from Bianliang, Tokyo. She used to run fish soup restaurant in Bianliang, Tokyo. When the Song Dynasty moved to the south, out of patriotic feelings for the Song Dynasty, he followed the southward migration team to Lin'an (now Hangzhou) and managed this fish soup shop on the edge of the West Lake to make a living. Seeing that the people from the luxury yacht came to buy fish soup, it was supposed to be the relatives of the emperor, so she cooked the fish soup herself and sent it to the yacht. When she saw the emperor, she said to him, "I'm from Tokyo. I came here with the imperial driver." Hearing this, Zhao Gou, the supreme emperor, was deeply saddened. He thought that it was indeed the hope of the Song Dynasty that the grassroots like her could follow him to move south to Lin'an. Thinking of this, I ordered someone to reward the fifth sister of song with "ten Wen for money, one hundred Wen for silver and ten pieces of silk, which still made the Houyuan supply for pansuo." Since then, sister-in-law song's fish soup has been known as "sister-in-law song's fish soup", which is even more famous. As Mr. Yu Pingbo pointed out in "a brief talk on the food in Hangzhou and Beijing", the beauty of fish soup in West Lake has been popular for thousands of years

Production steps:

Step 1: make a few cuts on the fish.

Step 2: put the fish on the plate, add ginger, onion and Shaojiu, steam for 6 minutes,.

Step 3: remove the onion and ginger.

Step 4: pour out the soup.

Step 5: peel off the fish.

Step 6: put the fish in the original juice without skin.

Step 7: pour the oil into the frying pan, heat up the oil, and then stir in the scallion to make it fragrant.

Step 8: add clear soup and Shaojiu and bring to a boil.

Step 9: take out the scallion.

Step 10: add shredded bamboo shoots, ham and mushrooms and bring to a boil.

Step 11: add fish and steamed fish soup.

Step 12: add soy sauce, salt and chicken essence to boil.

Step 13: thicken with wet starch.

Step 14: drizzle with egg.

Step 15: add a little rice vinegar.

Step 16: drizzle with cooked lard and remove from the pan. Put the fish soup into a bowl and sprinkle with shredded onion and ginger, shredded ham and white pepper.

Materials required:

Fresh fish: 200g

Egg: 1

Lentinus edodes: right amount

Ham: moderate

Bamboo shoots: right amount

Scallion: right amount

Congjie: appropriate amount

Ginger slices: right amount

Shaojiu: 30g

Soy sauce: 25g

Cooked lard: 50g

Shredded scallion: right amount

Chicken essence: 1 teaspoon

Salt: 1 teaspoon

Clear soup: 250g

Rice vinegar: 25g

Wet starch: 30g

White pepper: right amount

Shredded ginger: right amount

Notice: grind a few words: when making this dish, thicken evenly and moderately, pay attention not to have pimples or powder pieces. The order of seasoning can't be changed. Drizzle the egg slowly.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zhe Cai Song Sao Yu Geng