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Sister Song’s Fish Broth

  • Difficulty

    medium

  • Serves

    3

  • Preparation time

    20min

  • Total time

    56min

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Ingredients

  • Bass
    1pc
  • Egg white
    8g
  • Cooking wine
    5g
  • Water
    15g
  • Corn starch
    4teaspoons
  • Oil
    10g
  • Shredded ginger
    5g
  • Shredded ham
    20g
  • Shredded dried Shiitake mushroom
    10g
  • Chicken broth
    800g
  • White pepper powder
    3teaspoons
  • Salt
    2teaspoons
  • Vinegar
    5g
  • Egg yolk
    2pcs
  • Chopped coriander
    10g

Preparation

  • step 1

    Pour 1,000g water into the mixing bowl, place the processed bass onto the plate, and put on the steamer set with the bass inside

  • step 2

    Operate the COOK mode at 20min/110℃

  • step 3

    Take out the plate with the bass onside, remove the bone and skin of the bass, and keep the bass meat

  • step 4

    Put the bass meat, 10g egg white, and 5g cooking wine into a bowl, mix them uniformly, and marinate the bass meat for 10min

  • step 5

    Put 10g oil and 5g ginger into the mixing bowl

  • step 6

    Stir-fry the ingredients at 3min/120°C/BREV1

  • step 7

    Add 20g shredded ham and 10g shredded Shiitake mushroom

  • step 8

    Stir-fry the ingredients at 3min/120°C/BREV1

  • step 9

    Add 800g chicken broth, 3 teaspoons of white pepper powder, and 2 teaspoons of salt

  • step 10

    Cook the ingredients at 7min/120℃/BREV0.5

  • step 11

    Add 5g vinegar and the marinated shredded bass

  • step 12

    Cook the ingredients at 2min/120℃/BREV0.5

  • step 13

    Put 15g water and 4 teaspoons of corn starch in a bowl, mix them uniformly to make starch liquid, add 2 egg yolks, and mix them uniformly

  • step 14

    Pour the prepared starch liquid into the mixing bowl

  • step 15

    Without the measuring cup, cook the ingredients at 1min/120℃/BREV0.5

  • step 16

    Put the Sister Song’s Fish Broth into a bowl and sprinkle 10g chopped coriander for enjoyment

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