Preserved Duck Egg and Fish Slice Soup
3 preserved duck eggs
250 grams (5/9 lb.)freshwater fish meat
10 grams (13 oz) lettuce
10 grams (2 tsp.)cooking wine
5 grams (5/6 tsp.) salt
2 grams (1/2 tsp.) MSG
5 grams (1 tsp.) sesame oil
1 gram (1/2 tsp.)pepper powder

(1) Remove the shrells of the eggs into thick slices. Make the fish into thin slices of about 1/3 cm (less than one-tenth of an inch)in thickness.

(2) Put the lettuce and sliced eggs into the soup bowl. Put 750 grams (1.5 cups) of water into a pot,add the fish slices and boil. When the soup reaches a boiling point, add the salt, MSG and pepper powder and cook for 3 minutes. Pour out into the soup bowl with the lettuce and eggs in it. Sprinkle sesame oil and it is ready to serve.

Features: The soup has a very clear appearance.
Taste: The soup is refreshing and the fish slices tender and succulent.

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