Page 71 - hakka 2025

鱼肠羹

Fish Intestine Soup

■ 主料 ■ Main Ingredient
鲩鱼肠 1000克 1000 grams grass carp intestines

■ 辅料 ■ Auxiliary Ingredients
鲜香菇丝 150克 150 grams fresh mushroom strips
姜丝 10克 10 grams shredded ginger
葱白丝 10克 10 grams shredded white part of green onions
鲩鱼肉丝 50克 50 grams shredded grass carp meat
蛋清 50克 50 grams egg white

■ 调料 ■ Seasonings
食盐 1茶匙 1 teaspoon salt
胡椒粉 1茶匙 1 teaspoon ground pepper
食用油 1汤匙 1 tablespoon cooking oil
味精 1茶匙 1 teaspoon MSG
水淀粉 4汤匙 4 tablespoons starch slurry

■ 制作流程 ■ Method
1. 将鱼肠洗净后沥干水分，将锅烧热后肉放入油加 1. Clean the fish intestines thoroughly and drain off
热，将鱼肠煎至焦香，沥去多余的油脂，加入沸 the excess water. Heat the wok and add appropri-
水煮至汤汁呈奶白色。 ate amount of oil to heat. Pan-fry the intestines un-
2. 加入鲜香菇丝和姜丝，调入食盐、味精和胡椒 til crispy and fragrant. Drain the excess oil, then add
粉，再放入切好的鲩鱼肉丝，继续煮制。 boiling water and simmer until the broth turns milky
3. 最后用水淀粉勾芡，使汤汁呈羹状，加入蛋清轻 white.
轻搅拌至蛋清凝固即可。 2. Add shredded fresh mushroom and shredded ginger,
season with salt, MSG and ground pepper. Then add
■ 风味特色 the shredded grass carp meat and continue cooking.
鱼鲜味浓，香滑可口。 Then, add sliced grass carp fillets and continue to
cook.
3. Finally, thicken the soup with a starch slurry to give it a
smooth consistency. Then stir in the egg whites gently
until they set.

■ Flavour Characteristics
Rich fish flavour with a smooth and delicious texture.

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