How to Make Milk Fish Soup

Milk Fish Soup, a Traditional Dish, Belonging to the Lu Cuisine. The Milk Fish Soup is Rich, with Tender Fish Meat and Milky White Broth, with Ham and Bean Sprouts in Red and Green Colors, and a Rich Taste.

Ingredients

Milk Fish 350g, White Radish Slices 75g, Dried Shiitake Mushrooms (40g – Optional for Milky White Broth), Ginger Slices 7g, Garlic Slices 2g, Green Onion (Scallions) 5g, Salt 4g, Mountain Flower Egg Custard 50g, Flavor Enhancer (MSG) 1g, Liquor 8ml, Pepper 0.5g, Oil 5g, Clear Broth 800g.

Production Process

1Fresh Milk Fish is Slaughtered, Washed, and Carved with a Single Character (to allow for complete protein dissolution in the broth, enhancing the milky white color). It is then Pan-Fried on Both Sides. The Shiitake Mushrooms are Sliced and Briefly Blanched in Hot Water.

2In a Clean Pot, Add a Small Amount of Oil and Sauté Ginger and Garlic Slices over Low Heat. Add Clear Broth and Liquor, then Place the Fish and White Radish Slices and Shiitake Mushroom Slices. Bring to a Boil, Remove Foam, and Reduce Heat to Simmer for Approximately 20 Minutes. Add Seasonings and Mountain Flower Egg Custard, Drizzle with Oil, and Serve with Ginger Slices.