Preserved egg and coriander fillet soup

Preserved egg and coriander fillet soup

Introduction:

"I've been wandering in the world of delicious food for almost a year, which has become a great pleasure in my spare time. I've been diving all the time. In fact, I'm eager to show my delicious food here one day and communicate with my friends. Today, I finally made up my mind to go on the menu. I'm still very worried. After all, it's a big stage of delicious food, and there are many experts. I'm really a little bit of a wizard in my craft. But in order to realize my dream, I'll summon up the courage of the newborn calf to offer a soup that is simple to operate but tastes delicious. I hope you'll accept it. "

Production steps:

Step 1: slice the fish, put an egg white, ginger, cooking wine, salt and set aside.

Step 2: remove the root of coriander, wash and set aside.

Step 3: shell the preserved egg and cut it into small pieces.

Step 4: the next steps are described in words instead of process pictures.
Heat the pan first, then add some oil. When the oil is smoking, stir fry the preserved egg in the pan. Then add some water to boil. Add clean coriander. When the soup in the pan boils again, add fish fillets. After boiling for a while, add salt and chicken essence. Add a little sugar to improve the taste.

Materials required:

Pipan: one

Fish: half a catty

Coriander: two liang

Note: fish fillets marinated with egg white will be very tender, but also very easy to cook, cook for a while until the color of the fish can be.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light