This soup is 700 years old and is much more savoury than a traditional spicy-sour style soup. Meaty, rich flavours dominate. Egg dumpling sheets can be substituted for wonton sheets.
- 2 tbsp vegetable oil
- 4 cm ginger, julienned
- 1 tsp Sichuan pepper
- 1 carp, cleaned, butterflied
- 2 Chinese cabbage leaves, cut into 3 cm pieces
- 1 handful soaked glass noodles
- 1 cup wood ear mushroom
- 1 cup tofu skins, sliced
- 1 tbsp dried shrimp
- 10 cm piece cured pork, finely sliced
- 3 pork filled egg rolls, sliced
- 3 shiitake mushrooms, sliced
- fresh day lily buds, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a pan over medium heat. Add the ginger and Sichuan pepper. Sauté until fragrant.
Place the fish, skin-side down first, in the pan and cook for 2 minutes each side.
Heat a medium-sized clay pot. Add the cabbage. Transfer the fish mixture to the claypot. Top with the glass noodles, wood ear mushrooms and tofu skin. Cover with water. Add the dried shrimp and cured pork. Bring to the boil, reduce heat to low and simmer for 30 minutes. Skim any impurities from the surface.
Add the egg rolls and shiitake mushrooms. Garnish with lily buds. Cook for a further 10 minutes and serve.