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Ingredients:
2C shredded turnip
4-5 small crucian*
6 1-inch sections green onion
6 slices ginger root
1T melted chicken fat
Mixture1(8C water, 2t salt)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Heat pan and 6T oil; fry fish on both sides until golden brown; push
fish to the side of the pan and stir-fry green onion and ginger until
fragrant; add 1T rice wine and Mixture1. Add shredded turnip and cook
over medium heat for 20 minutes until liquid has turned white color;
add melted chicken fat and remove to serving bowl**, serve.
Remark:
* If crucian is unavailable, substitute pickerel or another small fresh
water fish.
** Before serving this soup, the fish may be removed, placed on a
serving plate and topped with a sauce made of chopped garlic, ginger,
soy sauce and vinegar. It may then be served separately with the soup.
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