a 1-lb. bighead (variegated carp)
1 teaspoon salt
1/2 teaspoon gourmet powder
4 teaspoons cooking wine
2 tablespoons scallion
1 tablespoon ginger root
1 tablespoon cornflour in 3 tablespoons water
3 tablespoons lard
a pinch of pepper
1) Remove fins and gills of fish, scale, draw and wash it clean.
Mince half of the scallion (1 tablespoon) and ginger (1/2 teaspoon) and cut the other half respectively into lengths and slices.
Break egg in a bowl.
2) Season fish in a plate with salt (1/4 teaspoon) and cooking wine (2 teaspoons), pepper, scallion lengths and ginger slices. Have it steamed under cover for 1/2 hour. Take off the flesh of the fish little by little.
3) Heat pan on fire. Stir-fry minced scallion and ginger in lard. When it smells good, pour in 2.1/2 cups of boiling water and follow with the fish flesh, salt (3/4 teaspoons), cooking wine (2 teaspoons), pepper and gourmet powder. Thicken soup with cornflour solution. Then pour in beaten egg slowly. Stir at the bottom of pan to make the egg float. Serve in a big soup bowl.
(1) For this recipe, any one of a range of fishes may be used, such as carp, grass carp, yellow croaker, silvery pomfret...
A little preboiled carrot (cut in slices) or cauliflower added to the thick soup will further improve its color and taste.
(2) If finished in a sour and peppery taste, the dish will be even more appetizing. The method: before boiling water is poured in, add pepper to taste into the wok to be stir-fried with the scallion and ginger till the aroma is smelt; proceed with the rest of the steps. Then, at the bottom of the serving bowl, place a little vinegar, sesame oil and parsley (shredded); pour in the thick fish soup while hot. Recommended for winter.