one cod (750g)
50g cooked chicken breast strips
50g soaked dried mushroons
100g vegetable hearts
Cut the fins off the fish, clean, bone and cut into slices.
Cover with cornstarch, then beat slightly with a wooden mallet, drop in boiling water, boil till done, let cool and cut into strips.
Cut the ham and dried mushroons into strips.
Scald the vegetable hearts, drain on a sieve.
Pour 500g clear soup into a saucepan, add the cod strips, vegetable hearts, cooking wine and salt, bring to the boil on a medium beat, skim, add mushrooms strips, ham strips, chicken strips and seasoning.