Fish Soup with Pepper Pickled Leaf Mustard, Coriander and Century Egg
What You Will Need
Ingredients
- Lee Kum Kee Soup Base Pack for White Peppercorn Pork Bone with Pickled Leaf Mustard Hot Pot 1 Pack
- Water 1.5L
- Coriander 4 Bunches
- Century Egg 1 Pcs
- Grass Carp Fillet 100G
- Tofu 1 Block
- Ginger 2 Slices
Marinade
- White Pepper Some
- Corn Flour 1 Tsp
- Rice Wine 1 Tsp
Made with
Lee Kum Kee products
How to make it
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Marinate the fish fillets with seasoning. Cut the century egg into large pieces. Shred ginger and cut tofu into small pieces.
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Wash the coriander and keep the cut root for later use. Cut the rest into sections. First boil water, add half a pack of White Peppercorn, coriander root, ginger and century egg, turn on medium heat and cook for 15 minutes.
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Pour 1-2 packs* Soup Base for Pork Bone Hot Pot, add a small amount of Pickled Leaf Mustard.
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Bring to a boil, reduce the heat to a simmer, add fish fillets and coriander, boil for 5 minutes over medium heat, and serve.
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Tips: You can add appropriate amount of Pickled Leaf Mustard and Soup Base for Pork Bone Hot Pot according to your personal taste.