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.