| Servings |
| 4people |
| Servings |
| 4people |
Ingredients/配料
- 260 g coriander
- 210 g straw mushrooms
- 18 g ginger
- 210 g minced pork
- 530 g fresh fish steaks (or fish cutlets)
- 1 preserved duck egg (also known as century egg)
- 2.5 L water
- SEASONING (1)
- 1.5 tsp Shaoxing rice wine
- 1 tsp salt
- 1.5 tsp caster sugar
- 1 tsp light soy sauce
- 1 tsp corn starch
- SEASONING (2)
- 1/2 tsp ground white pepper
- 1/2 tsp Shaoxing rice wine
- 1/2 tsp sesame oil
- SEASONING (3)
- 1/2 tsp salt
- 1/2 tsp light soy sauce
- 1/4 tsp ground white pepper
Servings: people
Units:
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Ingredients/配料
Servings: people
Units:
|
Preparation/方法
- Rinse minced pork under running water; Drain it; Put it in a mixing bowl; Marinate with seasoning (1) for 30 minutes。
- Rinse fish steaks; Pat-dry them with kitchen paper; Remove any bones with a pair of tweezers, and discard any skin; Slice them; Put them in a mixing bowl; Marinate with seasoning (2) for 30 minutes.
- Discard any mixture of mixture of clay, ash, salt, quicklime and rice hulls of a preserved duck egg; Rinse, drain and shell it; Cut it into quarters.
- Rinse, drain, peel and julienne ginger.
- Rinse and drain coriander; Cut off any roots; Discard any wilted leaves; Cut it into sections.
- Rinse straw mushrooms; Pat-dry them with kitchen paper; Scrape off any dirt with a vegetable knife.
- Fill a deep wok with water; Bring to the boil over a high heat; Blanch the straw mushrooms for 1 minute; Remove and drain them; Turn off the heat.
- Fill a stockpot with 2.5L water; Bring to the boil over a high heat; Add the minced pork, the straw mushrooms and the ginger; Bring to the boil over a high heat again; Turn to a medium heat; Cover the pot with its lid; Cook over a medium heat for 15 minutes; Add all the remaining ingredients, and bring to the boil over a high heat again; Stir seasoning (3) into the soup; Turn off the heat; Arrange the soup into serving bowls; Read to serve.
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