200 grams (4/9 lb.) freshwater fish
100 grams(2/9 lb.) lean pork leg meat
150 grams (1/3 lb.) chicken breast
50 grams (1/9 lb.) water-soaked wood fungus
1 egg (only the egg white to be used)
10 grams (2 tsp.) cooing wine
7 grams (1 tsp.) salt
2 grams (1/2 tsp.) MSG
1 gram (1/2 tsp.) pepper powder
5 grams (1 tbsp.) cornstarch
4 grams (1/7 oz) cooked chicken fat
(1) Cut the fish into rectangular slices of about 5 cm (under 1 1/2 inch) long and 2 cm (1/2 inch) wide. Cut the pork and chicken into bery thin slices. Put the pork and chicken slices into a bowl, add 2 grams (1/3 tsp.) of salt, 1 gram (1/4 tsp.) of MSG, 5 grams (1 tbsp.) of cornstarch and the egg white and well mix. Wash the wood fungus clean for later use.
(2) Put 1,000 grams (2 cups) of water in the pot, quick-boil the fish slices, bring them out and place in a soup bowl. Add the pork and chicken into the same pot and when it boils, skim off hte foam. Turn down to a low fire, add the wood fungus, salt, MSG, cooking wine and as it starts boiling, pour it into the bowl with the fish slices in it. Sprinkle the chicken oil, pepepr powder and serve.
Features: The soup has a nice color.
Taste: Slimply delicious.