Mandarin Duck Pearl Soup

Name: Mandarin Duck Pearl Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 500 g Flounder meat (peeled, cleaned, soaked, pounded into fine paste); 20 g Egg white (part beaten into egg foam); 20 g Cilantro stems; 5 g Refined salt; 15 g Shaoxing rice wine; 20 g Rendered lard (part used for greasing spoon bottoms); 150 g Clear soup stock; 10 g Soy sauce; to taste Water (original recipe did not list quantity, used for making fish paste and poaching fish balls); to taste Sesame oil (original recipe did not list quantity)

Yuanyuan Pearl Soup

A classic Lu (Shandong) cuisine dish. Flounder meat is crafted into fish balls and blanched to doneness, served alongside steamed mandarin duck-shaped portions made from egg white foam, all topped with clear broth. The soup features a crystal-clear base, bright, appealing colors, and a vivid, charming presentation.

50 min

Easy

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Ingredients

Flounder meat (peeled, cleaned, soaked, pounded into fine paste) 500 g

Egg white (part beaten into egg foam) 20 g

Cilantro stems 20 g

Refined salt 5 g

Shaoxing rice wine 15 g

Rendered lard (part used for greasing spoon bottoms) 20 g

Clear soup stock 150 g

Soy sauce 10 g

Water (original recipe did not list quantity, used for making fish paste and poaching fish balls) to taste

Sesame oil (original recipe did not list quantity) to taste

Instructions

Make Fish Paste

Peel and clean the flounder meat, soak in cold water for 10 minutes, remove, pound into fine paste with the back of a knife and place in a bowl. Add refined salt, Shaoxing rice wine, egg white, rendered lard and water, mix well into fish paste (the paste should be able to float on water).

Poach Fish Balls

When the water in the wok is heated to medium-low heat, shape the fish paste into 1 cm diameter balls, poach in the wok until cooked, remove and place in a soup bowl.

Make Mandarin Duck Shapes

Beat the egg white into stiff foam, take 2 spoons, grease the bottom of each spoon with a small amount of rendered lard, shape the egg foam into two mandarin duck shapes, steam over high heat until cooked, then remove.

Assemble the Soup

Add clear soup stock to a soup pot, bring to a rolling boil over high heat. Add refined salt and soy sauce, skim off any foam, add cilantro stems, drizzle with sesame oil and pour over the soup bowl. Gently push the mandarin duck shapes into the soup bowl and serve.