Bean Curd Soup with Fish Stock |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-5 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound 10 ounces to 1-3/4 pound head and carcass of 1 small halibut | 2 pints water | 1 inch fresh ginger root, peeled and bruised |
| 2 large scallions, quartered | 1/2 teaspoon salt | 4 ounces lean pork |
| 2 cakes bean curd, drained | 2 tablespoons peanut or corn oil | 1 ounce sugar peas, trimmed (or blanched small green peas) |
| 2 or 3 scallions, green parts only, cut into small rounds | FOR THE MARINADE: 1/2 teaspoon salt | 1/4 teaspoon sugar |
| 2 teaspoons thin soy sauce | 3 or 4 turns white pepper mill | 2 teaspoons Shaohsing wine or medium-dry sherry |
| 1/2 teaspoon potato flour | 1 tablespoon water | 1 tablespoon peanut or corn oil |
| 1 | Wash the fish head and carcass thoroughly. Put into a large saucepan. |
| 2 | Add the water, ginger and scallions, and bring to a boil. Skim off the scum that surfaces. Reduce the heat to maintain a fast simmer for 30 minutes. Drain and discard all the solids. Season with salt. |
| 3 | Meanwhile, slice the pork into thin slivers. Put into a bowl. |
| 4 | PREPARE THE MARINADE: Add the salt, sugar, soy sauce, pepper, wine or sherry, potato flour and water to the pork. Stir to coat. Let marinate for 15 minutes. Blend in the oil. |
| 5 | Slice the bean curd into thin strips or pieces of the same size. |
| 6 | Return the fish stock to a boil. Add the oil. Add the bean curd and sugar peas and bring to a boil again. Add the pork, using a pair of chopsticks or a fork to separate the pieces. Reduce the heat and simmer for 1 or 2 minutes, depending on the thickness of the pork. |
| 7 | Remove from the heat. Add the scallions. |
| 8 | Transfer to a warm soup tureen or individual bowls and serve piping hot. |