'Chuan Bei' With Snake Head Fish Soup
Soup
Difficulty
Ingredients
| 1 pc (420 g) | Snake head fish |
| 4 slices | Ginger |
| 1/3 pc | Dried tangerine peel |
| 12 g | 'Chuan Bei Mu' |
| 1 pc | Snow fungus |
| 4 cups | Boiling water |
| 4 cups | oiling water |
Methods
- Clean fish, remove scale and entrails, rinse well.
- Heat 2 Tbsp oil, saute 2 slices ginger, fry fish on both sides until pale yellow in colour, remove and rinse off oil.
- Soak tangerine peel until soft; soak fungus until soft, trim and tear into small pieces, parboil in water for 1 min, drain well; rinse 'Chuan Bei Mu'.
- Place fish and the rest of the ingredients in a deep bowl, cover and double-boil for 2 -2?hr.
- Season to taste with salt.
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