【Wenzhou】Dipping Fish in Milk Soup
Overview
Jumping fish, commonly known as flower jumping fish, also known as jumping fish, big mudskipper, Wenzhou dialect Lanhu (literal translation of Wenzhou), belongs to the mudskipper family. I have always been a loyal fan of Bite of China, and with the arrival of the second season, I have taken pictures of all the small seafood in Sanmen, Zhejiang. I am not from Sanmen, but I am from a coastal city in Zhejiang. I have been accustomed to eating all kinds of seafood since I was a child. I am familiar with all kinds of delicious ways to eat. Different places have different ways of making the same ingredients, including each family's own secret recipe. In addition to salt and pepper, our jumping fish is most commonly made with prunes, which tastes great. What I bring to you today is a jumping fish in milk soup with thick soup and tender meat.
Tags
Ingredients
Steps
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The jumping fish playing on the beach...
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Prepare materials...
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Remove the internal organs from the jumping fish, wash and drain and set aside...
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Heat the pan with cold oil. When it is 70% hot, add the ginger slices and green onions to the pan...
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Pour in the jumping fish (be careful not to burn yourself with the oil and remember to cover the pot)
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Fry until both sides are slightly brown…
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Pour in boiling water, add shiitake mushrooms and cordyceps flowers and cook for ten minutes (you must boil the water to get a nice milky white color). Skim off the floating residue and season, add salt, sugar, chicken essence, carrots, pepper, cooking wine, cook for one minute, put on a plate and sprinkle with chopped green onion.
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In the picture of the finished product, the color is yellowish due to the addition of cordyceps flowers, which does not affect the taste...
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Finished product picture…
