Blanched Peach Blossom Fish in Soup
A seasonal soup featuring peach blossom fish as the main ingredient, paired with dual-color chicken and fish paste. Shaped like peach blossoms, with a tender texture and a clear, savory broth.
Ingredients
peach blossom fish meat (washed and drained)
150 g
chicken breast (minced)
100 g
yellowcheek carp meat (minced)
100 g
chicken broth
1000 g
fine salt
15 g
starch
25 g
lard
25 g
cooking wine
10 g
MSG
1 g
scallion-ginger juice
50 g
pea shoots
a pinch
egg white (cracked into a bowl)
to taste
egg yolk (placed in a bowl)
to taste
Instructions
1
Step 1
Wash the peach blossom fish and drain. Marinate with scallion-ginger juice, salt, and cooking wine for 3 minutes.
2
Step 2
Mince the chicken and fish separately into fine pastes and divide into two bowls. Stir each evenly with scallion-ginger juice, MSG, starch, and salt. Crack an egg white into one bowl and add an egg yolk to the other, then beat each mixture until it becomes firm and sticky.
3
Step 3
Pour the chicken broth into a pot. When it reaches about 60–70% heat, squeeze the two-color chicken and fish pastes onto the peach blossom fish and lower them into the broth as you go. Once the peach blossom fish pieces float on the surface of the soup, add the pea shoots and it is ready to serve.
