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Fish and Sour Soup

Soups and Congees

Fish and Sour Soup
1 whole fish, one and a half to two pounds, gutted, scaled, fins removed
1 large radish, about half pound
1 square diced mi fan or regular doufu
2 slices fresh ginger, peeled and slivered
1 teaspoon sugar
1/4 teaspoon thin soy sauce
1/2 teaspoon salt
1/2 teaspoon ground Sichuan peppercorns, smashed with the end of the handle of the cleaver
1/2 teaspoon chili peppers or chili sauce
2 Tablespoons chicken or fish bouillon powder
1 Tablespoon white or black rice vinegar
1/4 cup fermented cabbage, cut into one-inch pieces
2 Tablespoons of cornstarch mixed with an equal amount of cold water
1. Rinse and dry the fish, and cut it into two-inch pieces.
2. Peel then cut the radish into one-quarter-inch wide strips no more than two inches long.
3. Cut the mi doufu or doufu made with soy milk into two-inch squares and set aside.
4. Bring three quarts of water to the boil, then add the ginger, sugar, soy sauce, salt, Sichuan pepper pieces, chili peppers or chili sauce, and the bouillon powder, and stir well.
5. Reduce the heat, add the pieces of fish and radish and simmer for three minutes. Raise the temperature almost to the boil, add the mi fan or doufu, vinegar, fermented cabbage, and the cornstarch mixture. Stir until thickened, about half minute, then serve.

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