Wenzhou fish soup

Wenzhou fish soup

Introduction:

It is said that during the reign of Daoguang in the Qing Dynasty, some people went to Fujian by boat to do business. They found that there were many yellow fish beside the fishing boat. Their scales were shining. It turned out that they were yellow croakers caught by fishermen. So the head of the fish is removed, the skin is peeled, the viscera is dug, and then the fish meat is chopped into pieces and put on the side of the ship. The fish meat is hammered into pancake like discs with a mallet and put on the ship to dry. The fisherman on the boat cut these "fish fillets" and cooked the soup. Unexpectedly, it was very delicious. After that, the fisherman imitated this method and made it into knock fish, and told everyone. Over time, knocking fish has become a household dish. Wenzhou knocking fish has been handed down and become one of the famous Ou dishes. The "three shreds knock fish" is made of three shreds and clear soup. The soup is clear and mellow, tender and smooth, with harmonious color and unique flavor. Minyu is the most common kind of fish in Wenzhou. It tastes delicious and has a lot of meat without fine spines. Therefore, Wenzhou people often use it to make fish balls, knock fish and so on. Of course, it can also be made with yellow croaker. When I was a child, my father often asked me to knock fish for him, and there were special hammers for knocking fish, and those without tools were replaced by a beer bottle. Now there are ready-made fish skins on the market, and few people do them at home. I miss the taste of my hometown very much, so today I bought a relatively large fish free segment, so it's more convenient to take fish! "

Production steps:

Materials required:

Fish free: moderate

Cassava starch: right amount

Shredded carrot: right amount

Mushroom slices: right amount

Spinach leaves: moderate

Scallion: right amount

Pepper: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Length: 20 minutes

Taste: salty and fresh