Water Shield Fish Soup
Fish paste is slipped into the broth, then chúncài (watershield) is added, yielding a crisp, refreshing dish with a light, delicate flavor.
Ingredients
canned water shield
1 can
fish meat (washed and minced)
300g
fatty ground pork
75g
egg (use egg white)
1
starch
to taste
stock
15 tbsp
white pepper
a pinch
fine salt
1 tsp
Instructions
1
Step 1
Wash the fish meat and mince it. Add the fatty ground pork and mince together until uniform. Mix in the egg white, fine salt, and starch, and stir into an elastic fish paste.
2
Step 2
Bring the stock to a boil, then turn off the heat. Place the well-mixed fish paste into a plastic bag, snip off one corner, and squeeze the paste into strips that slide into the broth. Once all the paste is in, turn the heat back on to boil and gently stir so it forms small segments.
3
Step 3
Pour the water shield into the soup and cook together, seasoning with fine salt to taste.
4
Step 4
Drizzle in a cornstarch slurry to thicken the broth. When the soup thickens slightly, turn off the heat. Sprinkle with white pepper before serving.
