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Zhehiang Fish Ball and Water Shield Soup

Soups and Congees

Zhehiang Fish Ball and Water Shield Soup
1/3 pound any white fin fish, minced
1 square firm bean curd, minced
½ teaspoon coarse salt
1 pound water shield, fresh or bottled and drained, and cut in one-inch pieces
2 quarts fish or chicken stock
garnish of minced cooked ham, and fresh coarsely chopped cilantro, and/or other greens

1. Rinse and dry fish, and mince it with bean curd and salt. Squeeze this together and make one-inch balls.
2. Bring half the stock to a simmer, and add a few fish balls at a time. After eight minutes, remove them with a slotted spoon and set them in a bowl, cover, and refrigerate.
3. When ready to serve the soup, put stock, fish balls, and water shield pieces into a pot and bring to the boil for three or four minutes. Then put them into a preheated soup tureen or pre-heated individual bowls, add garnish, and serve.

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