江南三鲜汤：美树推出正宗版本，引发美食热潮！|丸子|小青菜|木耳|江南三鲜汤|高汤|鱼圆|鹌鹑蛋

江南这边的三鲜汤，必要用新鲜手工搓的肉圆子，配以肉皮，鱼圆，鹌鹑蛋，木耳，小青菜，以骨头汤或者肉汤打底（平时家里不会常备高汤，所以日常做的时候就以汆肉圆的汤打底。高汤底汤水浓稠一些，丸子汤的汤底清淡一些，各有所长），笃成一锅鲜香味美的一锅鲜️️。
江南地区但凡宴客，此汤必不能少。所以基本上家家户户都会做这道菜，虽然配菜可能略有区别，但主料都是大差不差的。

用料

鲜肉（7分瘦）250

姜2

葱2根

白糖5克

料酒1

胡椒粉一小撮

五香粉一小撮

蚝油半勺

六月鲜1勺

盐3克

鸡精2克

淀粉5克

鱼圆10个

木耳一把

鸡毛菜一把

水发肉皮一把

鹌鹑蛋若干

江南三鲜汤（prettytree美树正宗版）的做法

鲜肉剁碎调馅儿（调馅儿就不需要赘述了，大家都没问题的，肉馅儿加料酒，盐，鸡精，胡椒粉，白糖少许，美极鲜少许，淀粉和生姜汁），然后分成差不多重量的剂子，搓圆。
烧小半锅热水，水里放两片姜，两根葱，倒半勺料酒，水沸腾了转成小火，再汆丸子，记住，汆丸子不可开大火，否则会把丸子打散。
丸子小火定型，表面就会变色，一直汆到丸子浮起即可。

提前泡发一小把木耳。

鹌鹑蛋煮熟剥壳备用。

肉皮提前泡发，或者买现成泡发过的都可以。

另起一锅清水，放进葱姜，料酒，把泡发好的肉皮煮20分钟。这个汤是不要的，倒掉，肉皮出锅再次清洗一遍。
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大家仔细看煮过的肉皮，是不是发现什么不一样的地方？
前方高能：肉皮经过炖煮，已经完全去除了原先的油脂，因为大家都知道肉皮是油炸食材，所以干肉皮摸起来都是油的，这样操作既去了肉皮中的老油，又使肉皮变得软糯，口感更佳。
这些不二诀窍我都是从不藏私哒，都是我长期做菜过程中的经验总结，这样大家都可以做出好吃又健康的肉皮了。