25
THE CHINESE COOK BOOK
25
FISH SOUP
魚
YUE湯
TONG
- 1 five-pound fish
- 5 pints primary soup
- 2 cups water chestnuts
- 2 cups bamboo shoots
- 1 cup Chinese mushrooms
(a) Dress the fish and cook until soft. Take out bones. Tear the meat to pieces (1½ inches long).
(b) Cut the secondary vegetables into dice. Cook for 20 minutes.
(c) Put the vegetables and the fish into the primary soup, and cook for 15 minutes.
(d) Add Chinese gravy. Stir the soup well and take from the stove. Serve in bowls. Garnish each bowl.
