Cooking Steps

1. 

   Step1:Ingredients - fish head, Longley, red shrimp, tomato, celery, carrot, onion, white mushroom, pea seedling, corn, pea, chive, egg, light cream, Xiangye, thyme, garlic.

2. 

   Step2:Cut carrots, celery, onions and tomatoes and put them in the pot.

3. 

   Step3:Put in the fish head soaked in water. Add cream, vanilla, thyme and garlic. Add water over ingredients. Boil the water on medium heat for 20 minutes.

4. 

   Step4:After the cream soup is cooked, take out the ingredients. Filter the residue to remove the oil slick. Season with white pepper and sea salt and keep warm.

5. 

   Step5:Stir the red shrimp puree, corn kernels, peas, starch and protein evenly as stuffing.

6. 

   Step6:Cut the Longley into sections and cut out a pocket horizontally as a fish bag.

7. 

   Step7:Fill the stuffing into the fish bag. Tie it with the hot chives. The fish purse will be shaped. Is it rich and powerful?

8. 

   Step8:Put the fish purse into the leaky spoon, then put it into the medium heat and slightly roll it into the cream soup and scald it. The ingredients are easy to ripen. Don't overdo it or it will affect the taste.

9. 

   Step9:Put the boiled pea seedlings and white mushroom at the bottom of the bowl. Put them in the boiled fish purse. Pour in the cream soup after serving.

10. 

    Step10:A fish purse full of vigour and full of vigour is ready. It's really suitable for new year's Eve dinner. Cream fish soup. Silky, tender, white, sweet and full-bodied. It contains a fish wallet full of gold and jade. It is sweet, soft and waxy with endless aftertaste. The family drinks a bowl of warm cream fish soup around the dining table. It's really warm.