Perch Soup with Chrysanthemum

Ingredients:

10 oz perch fillet

6 mushrooms

3 oz bamboo shoot

3 oz lean pork

1 white chrysanthemum

1 1/3 oz yellow chives

pinch of chopped spring onion

pinch of shredded ginger

pinch of parsley

4 cups stock

1 egg whites

1 tbsp Shaoxing wine



Marinade:

1/2 tsp salt

1 tsp ginger sauce

1 tsp wine

dash of sesame oil

dash of pepper

1/2 tbsp cooked oil



Seasoning:

1/4 tsp sugar

1/4 tsp salt

1 tsp light soy sauce

1 tsp oil



Sauce:

2 tsp water chestnut powder

4 tbsp water



Method:

1. Wash, pat dry and cut fish into small pieces. Mix with marinade.

2. Soak, trim and slice mushrooms. Wash and sliver lean pork. Mix mushrooms, pork and seasoning.

3. Blanch bamboo shoot in boiling water, drain and sliver.

4. Dissolve salt in cold boiled water.

5. Tear petals off from flower and wash in prepared water, drain.

6. Wash and section yellow chives.

7. Heat 1 tbsp oil. Sizzle wine. Add stock.

8. Bring to boil.

9. Put in mushrooms, bamboo shoot, lean pork and fish until cooked.

10. Stir in sauce.

11. Switch off heat. Add in egg whites, petals, ginger, spring onion, parsley and yellow chives.

12. Mix well. Serve

Image & recipe source:
Nutritious Soup by Madam Lee