1.1/2 lbs. peas in pods
1 lb. bighead
1 tablespoon lard
1 teaspoon salt
1/3 teaspoon gourmet powder
2 teaspoons cooking wine
1 tablespoon cornflour
1 tablespoon scallion
2 teaspoons ginger root
a pinch of pepper
1) Pod peas. Boil for five minutes and leave in cool water.
Cut scallion and ginger half in small sections and half in mince.
Scale and draw bighead. Remove gills and fins. Wash clean and mix it with salt (1/2 teaspoon), cooking wine (1 teaspoon), pepper, scallion and ginger, and let set for a while. Then put it in a suitable container to be steamed under cover on high flame until well cooked. Remove fish-flesh from skeleton and bones.
2) Put pan over fire. Heat lard and stir-fry minced scallion and ginger. Pour in 1/4 cup of boiling water, followed by peas and fish-flesh, to be seasoned with salt (1/2 teaspoon), gourmet powder, cooking wine (1 teaspoon) and pepper. Mix cornflour with a little water and thicken sauce with it.
(1) A soft seasonal dish made when fresh peas are available, it is suitable for people of all ages. It is also well matched in color, with the white of the fish setting off the fresh green of the peas.
(2) The amount of the stock may vary to taste. But the thickening cornflour must be of the right quantity; too much will make the soup starchy, while too little will allow the fish and peas to settle to the bottom.