Winter Bamboo Shoot and Pickled Mustard Green Yellow Croaker Soup
A Zhejiang seafood soup that replenishes energy, stimulates appetite, and calms the mind. Suitable as nutritional support for those with weak constitution, reduced food intake, tuberculosis, and post-surgical recovery.
Ingredients
Yellow croaker (scaled, gutted, cleaned)
1 (about 500 g)
Winter bamboo shoots (soaked, sliced)
30 g
Pickled mustard greens (washed, chopped)
30 g
Pork fat (washed, sliced)
30 g
Scallions
to taste
Ginger
to taste
Peanut oil
to taste
Sesame oil
to taste
Broth
to taste
Cooking wine
to taste
Ground white pepper
to taste
Salt
to taste
MSG
to taste
Instructions
1
Ingredient Preparation
First scale the yellow croaker, remove the innards, and wash clean. Soak the winter bamboo shoots until tender and slice them. Wash the pickled mustard greens and chop them finely. Wash the pork and slice it for later use.
2
Pan-fry and Simmer
Heat the peanut oil in a pan, add the fish and pan-fry both sides briefly. Then pour in the broth and add the winter bamboo shoots, pickled mustard greens, sliced pork, the yellow croaker, and the seasonings. Bring to a boil over high heat, then reduce to a gentle simmer for 15 minutes. Turn the heat back up to bring to a boil once more, discard the scallions and ginger, sprinkle in the MSG and ground white pepper, drizzle with sesame oil, and serve.
