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Fish Wedges

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400g mandarin fish
50g mushrooms soaked in water
5g minced water chestnuts
500g chicken soup
4 egg whites

  • Mash the fish, add seasonings, minced water chest-nuts, and egg white, stir in one direction adding water at the same time to make a paste.
  • Pour water into a saucepan and put over a low heat.
  • Make the mashed fish into orange-like wedges, and drop one by one into the saucepan, move to a high heat and stew till 80% done, pour in cold water, stew for one minute and remove.
  • Add mushroom slices and seasoning to chichen soup, bring to the boil, drop in the fish wedges, stew until done, transfer to a bowl, sprinkle with chopped scallion and white pepper.

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