Ba Fei Soup
A classic Suzhou dish featuring fish meat and fish liver gently simmered in chicken broth with ham and bamboo shoots, yielding a delicate, savory flavor.
Ingredients
spotted fish (peeled to remove liver, deboned to get meat, washed clean of blood and dirt, sliced)
to taste
fine salt
to taste
minced scallion
to taste
Shaoxing wine
to taste
chicken broth
to taste
sliced ham
to taste
sliced bamboo shoot
to taste
sliced shiitake mushroom
to taste
pea shoots
to taste
MSG
to taste
lard (drizzled on top of the soup)
a pinch
pepper powder (sprinkled on top of the soup)
to taste
Instructions
1
Prepare Ingredients
Peel the spotted fish to remove the liver (remove the bile sac and wash clean), debone to get the fish meat. Slice the fish meat and liver into two pieces each, put into clean water to tear off the slimy membrane, then wash off blood and dirt.
2
Marinate
Put the sliced fish and fish liver into a bowl, add fine salt, minced scallion and Shaoxing wine, mix well.
3
Cook the Soup
Put chicken broth in a wok, bring to a boil, add the sliced fish and fish liver, add Shaoxing wine and fine salt, bring to a boil again, skim off any foam.
4
Add Ingredients and Serve
Add sliced ham, sliced bamboo shoot, sliced shiitake mushroom and pea shoots, add MSG, bring to a boil again, pour into a soup bowl, drizzle with a little lard, sprinkle with pepper powder and serve.
