Zhijiang Perch and Water Shield Soup

Name: Zhijiang Perch and Water Shield Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 150 g Perch fillet (skin and bloodline removed, cut into 6 cm long shreds); 200 g West Lake water shield; 25 g Cooked chicken shreds; 10 g Cooked ham shreds; 5 g Scallion shreds; 5 g Dried tangerine peel shreds; 1 Egg white; 15 g Shaoxing wine (5 g for marinating, 10 g for cooking); 3 g Fine salt (1.5 g for marinating, 1.5 g for cooking); 2.5 g MSG (0.5 g for marinating, 2 g for cooking); 25 g Wet cornstarch (10 g for coating, 15 g for thickening); 250 g Rendered lard (about 50 g consumed); 200 g Clear broth; 5 g Ginger juice water; 0.5 g White pepper powder; 5 g Scallion segments; 250 g Water

Created in reference to the classic allusion of perch and water shield soup, this dish pairs tender perch with silky water shield, offering a harmonious balance of flavor and visual appeal.

35 min

Easy

0 favorites

Ingredients

Perch fillet (skin and bloodline removed, cut into 6 cm long shreds) 150 g

West Lake water shield 200 g

Cooked chicken shreds 25 g

Cooked ham shreds 10 g

Scallion shreds 5 g

Dried tangerine peel shreds 5 g

Egg white 1

Shaoxing wine (5 g for marinating, 10 g for cooking) 15 g

Fine salt (1.5 g for marinating, 1.5 g for cooking) 3 g

MSG (0.5 g for marinating, 2 g for cooking) 2.5 g

Wet cornstarch (10 g for coating, 15 g for thickening) 25 g

Rendered lard (about 50 g consumed) 250 g

Clear broth 200 g

Ginger juice water 5 g

White pepper powder 0.5 g

Scallion segments 5 g

Water 250 g

Instructions

Cutting and marinating

Skin the cleaned perch and remove the bloodline; cut into 6 cm long shreds. Add 1.5 g fine salt, the egg white, 5 g Shaoxing wine, and 0.5 g MSG, then mix vigorously until the mixture becomes sticky. Coat evenly with 10 g wet cornstarch.

Slippery-frying the fish shreds

Place a wok over medium heat, add the lard, and heat to about 120°C (roughly 30% of full heat). Pour in the coated fish shreds and gently separate them with chopsticks. When they turn jade white, transfer to a strainer and drain off the oil.

Building the broth

Leave about 25 g of oil in the wok, return it to the heat, and add the scallion segments to release their aroma. Add 10 g Shaoxing wine, 1.5 g fine salt, the clear broth, and 250 g water; bring to a boil. Discard the scallion segments, then stir in 2 g MSG and the ginger juice water. Thicken with 15 g wet cornstarch to make a light glaze.

Finishing the dish

Add the fish shreds and water shield to the wok, then add the cooked ham shreds, cooked chicken shreds, and scallion shreds. Rotate the wok and push gently with a ladle to combine evenly. Transfer to a stemmed serving bowl, sprinkle with the dried tangerine peel shreds and white pepper powder, and serve.