Family portrait
Overview
Family portrait - an indispensable main dish of Shanghai New Year's Eve dinner. It symbolizes reunion, happiness and family happiness. This time, Shi Yunsheng's original soup is used instead of the traditional pork bone, hoof and pork soup, which reduces the greasiness, makes the taste more mellow and the dishes brighter.
Tags
Ingredients
- Bacon Appropriate amount
- Cured Duck Appropriate amount
- Egg dumplings Appropriate amount
- Explosive fish Appropriate amount
- Filled Fish Balls Appropriate amount
- Fish flower Appropriate amount
- Flat tip Appropriate amount
- Fried tofu Appropriate amount
- Kaiyang Appropriate amount
- Mushroom meatballs Appropriate amount
- Mushrooms Appropriate amount
- Pork skin Appropriate amount
- Quail eggs Appropriate amount
- Shi Yunsheng’s original soup Appropriate amount
- Thick louvers Appropriate amount
- Winter bamboo shoots Appropriate amount
- Yellow sprouts Appropriate amount
- fans Appropriate amount
- pee pills Appropriate amount
- salt Appropriate amount
Steps
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Peel the winter bamboo shoots, wash them, and slice them into pieces for later use.
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Soak the flat tip, clean it, and tear it into strips for later use.
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Wash the soybean sprouts and cut into wide strips for later use.
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Prepare homemade egg dumplings for later use.
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Thaw the peeing pills, blanch them and set aside.
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Defrost the shiitake mushroom balls, blanch them and set aside.
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Thaw the stuffed fish balls, blanch them and set aside.
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Soak yam vermicelli until soft, blanch in water and set aside.
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Wash and slice bacon for later use.
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Wash the cured duck, cut into pieces, steam and set aside.
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Soak the meat until soft, wash and cut into pieces for later use.
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Wash the small oil tofu, blanch it in water to remove the beany smell and set aside.
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Wash the thick louvers, cut into strips, blanch in water to remove the beany smell and set aside.
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Small yellow croakers are slaughtered, cleaned and fried for later use.
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Clean the fish, cut it with a knife, and blanch it for later use.
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Shi Yunsheng's original juice is served to the soup and set aside.
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Place cooking-resistant food in the bottom layer of the casserole.
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Stack foods in order of maturity.
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Stack the food again according to its maturity.
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Season with a little salt. (Many foods are inherently salty)
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Add Shi Yunsheng's original juice to the soup, bring to a boil over high heat, then simmer over low heat until the ingredients are mature and the soup is mellow before serving.
