Ingredients (for 4):
- Fish head - 1 (around 700g)
- Chrysanthemum petals - 20
- Chicken breast - 100g
- Chinese ham - 100g
- Tofu - 1/2
- Bamboo shoot - 100g
- Yellow chives - 30g
- Aged mandarin peel - 4g
- Ginger - 2 slices
- Ginger juice - 1 tbsp
- Egg - 1
- Chestnut starch - 3 tsp
- Water - 3 tbsp
- Salt - 1/2 tsp
- Chicken stock - 500ml
- Rice wine - 1 tbsp
- Oil - 1 tsp
Procedures:
1. Mix ginger juice with rice wine, oil and salt.
2. Clean the fish head thoroughly.
3. Add the ginger juice mix to the fish head.
4. Steam the fish head for 10 minutes.
5. Cut the yellow chives into sections.
6. Cut the ginger into slices.
7. Soak the aged mandarin peel in water until softened.
8. Steam the Chinese ham for 5 minutes.
9. Remove the fish head and let it cool down.
10. Blanch the chicken breast in boiling water until fully done.
11. Remove the meat from the fish head, keep the juice, and retain the bones.
12. Boil 400ml of water with the ginger slices.
13. Add in the fish bones and cook for 10 minutes. Then strain to get the fish stock.
14. Shred the chicken breast into pieces.
15. Cut the Chinese ham into shreds.
16. Cut the bamboo shoot into strips.
17. Scrub the white off the aged mandarin peel, then cut into thin shreds.
18. Cut the tofu into strips.
19. Heat the pot with fish stock and chicken stock to boiling.
20. Add in fish meat, fish jus, Chinese ham, bamboo shoot, and aged mandarin peel. Cook until boiling.
21. Mix the chestnut starch with water.
22. Gradually add the chestnut thickening to the soup and stir well.
23. Add in tofu and bring to boiling again.
24. Turn off the heat and add in yellow chives. Pour in the whisked egg and mix well.
25. Serve with chrysanthemum petals on top.
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