Soup-Blanched Peach Blossom Fish
This soup dish is made by blanching dual-colored purees, with peach blossom fish, chicken breast, and topmouth culter as its main ingredients. It has an attractive appearance and fresh, flavorful broth.
Ingredients
Peach blossom fish
150g
Bean powder
25g
Chicken breast meat (skin and tendons removed, minced)
100g
Shaoxing wine
10g
Eggs (separate egg white and yolk)
2
MSG
0.5g
Grass carp meat (minced)
100g
Pea shoots
25g
Chicken broth
1000g
Lard
25g
Refined salt
15g
Scallion-ginger juice
50g
Instructions
1
Marinate the peach blossom fish
Wash the peach blossom fish and drain, marinate with scallion-ginger juice, refined salt, and Shaoxing wine
2
Prepare the two-color minced meat paste
Mince the chicken breast meat and grass carp meat separately, place each into a separate bowl, mix each with scallion-ginger juice, MSG, and bean powder respectively; add egg white to one bowl and egg yolk to the other, then stir each until the mixture is smooth and elastic
3
Blanch to make the dish
Pour chicken broth into a pot and heat to approximately 60-70% of boiling, squeeze the two-colored chicken and fish paste onto the peach blossom fish, squeeze while adding to the pot to blanch until cooked; when the peach blossom fish floats to the surface of the soup, add pea shoots and serve
