苋菜鱼肉羹 Xian Cai Fish Soup

【材料】
鱼肉150克、苋菜200克、豆腐1⁄2砖（切丁）、香菇5朵、高汤500毫升
【调味料】
盐1 1⁄4茶匙、香菇精1茶匙、胡椒粉1⁄2茶匙水4大匙+太白粉2大匙
【做法】
1. 将鱼肉洗净切丝，放入少许胡椒粉粟粉和半粒蛋白捞匀，蒸熟。（图1）
2. 将香菇浸软切粒；豆腐同样切丁。（图2-3）
3. 苋菜去老纤维，洗净入开水中煮至软，随即捞起漂凉再挤干水份，剁细备用。（图4-5）
4. 镬中倒入高汤、鱼蒸汁煮开，放入豆腐丁与鱼肉煮滚，最后放入调味料，以太白粉水勾芡。（图6-8）

【Ingredients】
150g fish fillet, 200g Xian Cai(Amaranth),1⁄2 block tofu (diced), 5 pcs Chinese mushroom (soaked &
diced), 500ml stock
【Seasonings】
1 1⁄4 tsp salt, 1 tsp mushroom stock granule, 1⁄2 tsp pepper
4 tbsp water+2 tbsp corn flour
【Method】
1. Wash fish fillet and juliennes; and then marinate with some pepper, corn flour and egg
white; and then steam until cooked.(pic 1)
2. Soaked and diced mushroom and tofu.(pic 2-3)
3. Remove the hard string of Xian Cai, and then blanch in boiling water until soften; drain and
squeeze out water inside and chop finely.(pic 4-5)
4. Boil stock and sauce from steaming fish, add in tofu and fish flesh; once boiled, season to taste
and thicken with starch. (pic 6-8)