Golden Soup Pickled Fish (Large Serve)

Ingredients

• Baby cabbage


• fan


• Black fish slices


• Jintang (from Chengdu Shengen Biology, Sichuan Minfuji, Guangdong Delicious Source)


• Little choy cabbage


• Soybean oil


• Dried red pepper


• Dried green pepper


• garlic


• Sesame


• onion

Steps

• 1. Preparation of base soup (5 servings): 2480g boiled water, 350g Jin Tang, stir well and set aside;


• 2. 80g baby cabbage and 85g soaked vermicelli are placed in boiling water for 10 seconds, then drain and pour into tableware containing 80g foliaceae. Then 150g black fish fillets are placed in boiling water for 30 seconds, then drain and spread them on the baby cabbage and jade ears, and pour 500g base soup;


• 3. Pour 20g of soybean oil into the pot and heat it to 120℃. After turning off the heat, add 5g of dried red pepper, 2g of dried green pepper, 5g of minced garlic and stir-fry for 2 seconds. Pour it onto black fish fillets, sprinkle 1g of sesame seeds and 1g of scallion to garnish.

中文

配料

• 娃娃菜


• 粉丝


• 黑鱼片


• 金汤（来自成都圣恩生物、四川民福记、广东美味源）


• 小叶酸菜


• 大豆油


• 干红椒


• 干青花椒


• 蒜


• 芝麻


• 葱

步骤

1. 底汤调配（5 份）： 2480g 白开水、350g 金汤，搅拌均匀备用；


2. 80g 娃娃菜和泡发好的 85g 粉丝下入沸水中汆烫 10 秒，捞起沥水后倒入装有 80g 小叶酸菜的餐具中，再将 150g 黑鱼片下入沸水中汆烫 30 秒，捞起沥水后平铺在娃娃菜、玉耳上，倒入 500g 底汤；


3. 锅中倒入 20g 大豆油烧至 120℃，关火后下入 5g 干红椒、2g 干青花椒、5g 蒜末爆香 2 秒，倒入黑鱼片上，出品撒1g 芝麻和 1g 葱花点缀。