Yellow Croaker Soup
A delicate soup that highlights the natural flavor of yellow croaker, featuring a soft, silky, translucent texture and a rich, savory depth.
Ingredients
Yellow croaker fillet (cut into 4cm long x 2cm wide x 1cm thick slices)
200 g
Tender bamboo shoots (minced)
50 g
Cooked pork fat (cut into fingernail-sized pieces)
25 g
Cooked ham (minced)
10 g
Egg (beaten in a bowl)
1
Ginger juice water
10 g
Minced ginger
3 g
Minced scallion
3 g
Scallion segments
5 g
Shaoxing wine
15 g
Refined salt
4 g
MSG
3 g
Clear broth
450 g
Wet starch
60 g
Rendered pork lard
75 g
Instructions
1
Ingredient Preparation
Cut the yellow croaker fillet into slices 4 cm long, 2 cm wide, and 1 cm thick; cut the cooked pork fat into fingernail-sized pieces; mince both the tender bamboo shoots and the cooked ham; beat the egg in a bowl and set aside.
2
Cooking
Place a wok over medium heat, add 25 g of the rendered pork lard, and stir-fry the scallion segments and minced ginger until fragrant. Add the fish slices, then pour in the Shaoxing wine, ginger juice water, clear broth, minced bamboo shoots, refined salt, and pork fat pieces. Once boiling, skim off the foam, add the MSG, thicken with the wet starch, then drizzle in the beaten egg and the remaining 50 g of rendered pork lard. Stir gently with a ladle to combine, transfer to a soup plate, sprinkle with the minced scallion and minced cooked ham, and serve immediately.
