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Soup with Red Drum, Tomato & Loofah

Ingredients

Red Drum       1 pc (about 1 catty)

Tomato   3 pcs

Loofah    1 pc

Salted egg      2 pcs

Spring onion   1 pc

Ginger    3 slices

Water     3 liters

 

Seasoning:

Salt         adequate amount

Pepper powder      adequate amount

Egg white       1/2 pc 

Cornstarch      1 teaspoon

Water     2 tablespoon

Procedurs

1. Cut loofah into pieces, and tomato into 8 pieces, spring onion into sections, ginger into triangles.  Take meat from Red Drum and slice. Add a little salt, pepper powder, egg white and cornstarch mixed with some water, mix well with fish and marinate for a while.

 

2. Put fish carefully into a small pot of boiling water slice by slice, soak as when deep-frying in order to lock juice into flesh of fish, so do not stir.  Then turn off fire, pick up all fish slices, drain and place in a large serving bowl.

 

3. Carefully put fish head and fish bone into a soup bag, place in bottom of a soup pot. Add fish stock in which the flesh was soaked and the remaining water.  When boiling, add in salted eggs and ginger, do not stir in order to keep 2 egg yolks intact.  Then add in loofah, tomato and spring onion; after boiling, turn to mild-heat to cook for 5-8 minutes.  Use a large spoon to move soup and ingredients into large serving bowl with fish slices inside.