{{ 'fb_in_app_browser_popup.desc' | translate }} {{ 'fb_in_app_browser_popup.copy_link' | translate }}
{{ 'in_app_browser_popup.desc' | translate }}
{{ childProduct.title_translations | translateModel }}
{{ getChildVariationShorthand(childProduct.child_variation) }}
{{ getSelectedItemDetail(selectedChildProduct, item).childProductName }} x {{ selectedChildProduct.quantity || 1 }}
{{ getSelectedItemDetail(selectedChildProduct, item).childVariationName }}
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
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.