Exclusive Tender Fish Fillet Soup

Name: Exclusive Tender Fish Fillet Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece belly meat of fish; 2 slices Baby bok choy leaves; 1 piece Tomato; 1 piece Green onion; 2 pieces scallion; 1 piece Egg; 3 clove Garlic; 1/2 piece Ginger; a pinch white pepper powder; a pinch Starch; a pinch Salt; 1 tsp pork back fat; a pinch chicken essence; 1/2 tsp cooking wine

A restaurant-style tender fish soup: belly fillets are velveted with egg white, starch and pepper, then slid one by one into barely simmering water for thirty seconds, kept silkily smooth.

10 minNewEasy Soups Boil Light

Instructions

1
Take a piece of meat from the belly of fresh fish and slice it. Add cooking wine and ginger slices to remove the fishy smell. Then add egg white, salt, starch, and white pepper. Mix evenly and marinate for ten minutes.
2
Cut the cabbage, and cut the bok choy and tomatoes separately and set them aside.
3
Put clean water in the pot and bring it to a boil, then add the fish slices. Slide them in one by one and cook for 30 seconds. Turn off the heat.
4
Wash off the starch on top, rinse with cold water, and drain. Set aside. If you put this fish fillet directly into the pot, this starch will cloud the soup, making it look unappealing and not smooth enough.
5
Melt the pork back fat in a hot pan, then add minced garlic and stir-fry.
6
Add the baby bok choy and tomatoes and stir-fry until they release their moisture.
7
Pour in boiling water. Bring the water to a boil again.
8
Add the fish slices and chicken bouillon. Add some salt to the soup. Add some chopped green onions. Cook for just one minute.
9
Add some chopped green onions, and a delicious soup dish is ready. These fish slices are smooth and tender, especially tasty.