Everyone in Zhejiang knows that the dish "Song Sao Zi Tang" originated in the Southern Song Dynasty and has a history of more than 800 years. Fish soup is bright, tender and smooth, and tastes like crab meat. It is a famous traditional dish in Hangzhou. With this main course on the table, coupled with a small cold dish of Zhejiang cuisine-glutinous rice lotus root, the host can cook a few special dishes at will and make a sumptuous family dinner. Fat chef, let me talk about the home cooking methods of these two famous dishes.

Raw materials:

Material: 1 Siniperca chuatsi (about 600g). Ingredients: cooked ham 10g, cooked bamboo shoots 25g, water-soaked mushrooms 25g, and 3 egg yolks.

Seasoning: onion 25g, ginger 5g, shredded ginger 1g, pepper 1g, Shaoxing wine 30g, soy sauce 25g, refined salt 2.5g, vinegar 25g, monosodium glutamate 3g, clear soup 250g, wet starch 30g and cooked lard 50g.

Making:

(1) Wash the mandarin fish, remove the head, cut it into two pieces along the back, remove the spine and abdominal cavity, put the fish skin face down into the basin, and add the onion (10g), ginger, Shaoxing wine (10g) and refined salt (1g). Chop the fish, remove the skin and bones, and pour it back into the original marinade bowl.

(2) Cut the cooked ham, cooked bamboo shoots and shiitake mushrooms into filaments with the length of 1.5cm, and break the yolk for later use.

(3) Put the wok on a high fire, add cooked lard (15g), stir-fry shallots (15g), scoop out clear soup and boil, remove the shallots, and add Shaoxing wine (15g), shredded bamboo shoots and shredded mushrooms. After boiling again, put the fish together with the original juice into the pot, add soy sauce, refined salt (1.5g) and monosodium glutamate, thicken with wet starch after boiling, and then pour the egg yolk liquid into the pot and stir evenly. When the soup boils again, add vinegar, sprinkle with 80% hot cooked lard (35g), put it in a bowl, and sprinkle with shredded cooked ham.

Glutinous rice lotus root's approach

In the vegetable markets in Shanghai, Hangzhou and Suzhou, there are stalls dedicated to selling glutinous rice lotus root. A dozen lotus roots are cooked in a large iron pot with a few dollars a catty. When you go home, cut one of them to the bone, and then have a dish of sauced duck, which is a wonderful dinner. Good glutinous rice lotus root lies not in sweetness, but in taste. If it is too brittle, it is raw; It sucks, and there's no aftertaste. Only the waxy, plump and chewy ones are authentic.

Wash and soak the glutinous rice for one hour, cut the clean lotus root from the head, pour the drained glutinous rice into the hole of the cut lotus root, then cover the cut lotus root tip on the original incision and seal it with a bamboo stick. Pour lotus root into the pot, add edible alkali, add water and boil for about 2 hours, take out the pot and pour out the alkali water; Put the original pot on the fire, add water, sugar and osmanthus, bring to a boil, and cook for about 2 ~ 3 hours on medium heat until the lotus root crisp is out of the pot and the soup is reserved. Take another pot, add sugar, honey and osmanthus into the original lotus root soup, boil it into honey juice, and pour it on the sliced lotus root.