Whitebait and Chive Soup

Name: Whitebait and Chive Soup
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 250 g whitebait (remove head and tail, wash and split open, rub with part of the salt, marinate for about 30 minutes, then pat dry); 90 g Chinese chives (wash, drain, cut into 3 cm long segments); 20 g wood ear mushrooms; 3 g ginger slices; 15 ml cooking wine; 5 g salt (used in two portions); 2 g MSG

A home-style fish soup traditionally believed to boost energy, strengthen the spleen, moisten the lungs, and nourish the blood.

55 min

Easy

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Ingredients

whitebait (remove head and tail, wash and split open, rub with part of the salt, marinate for about 30 minutes, then pat dry) 250 g

Chinese chives (wash, drain, cut into 3 cm long segments) 90 g

wood ear mushrooms 20 g

ginger slices 3 g

cooking wine 15 ml

salt (used in two portions) 5 g

MSG 2 g

Instructions

Prepare the whitebait

Remove the head and tail from the whitebait, wash and split them open, rub with part of the salt, marinate for about 30 minutes, then pat dry.

Prepare the chives

Wash the Chinese chives, drain, cut into 3 cm long segments, and set aside.

Pan-fry the fish

Place the wok over heat, add oil and heat until hot, place the whitebait in and pan-fry until slightly golden.

Simmer the soup and season

Pour an appropriate amount of boiling water into the wok, add the ginger slices and cooking wine, simmer until the broth turns white, then add the chive segments and wood ear mushrooms. Once tender, add the MSG and remaining salt to taste.