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Hunan Fish Soup

Soups and Congees

Hunan Fish Soup
2 Tablespoons vegetable oil
½ Chinese cruller, fried until crisp
½ pound white-fleshed fish, sliced paper thin
1 Tablespoon water-chestnut flour
1 Tablespoon Chinese rice wine
1 ounce fresh green vegetable, cut in half-inch pieces
1 scallion, minced
1 small chili pepper, seeds removed and minced
6 cups chicken broth
I thin slice of belly pork, minced
1 dash ground Sichuan peppercorns
1 teaspoon Chinese white vinegar

1. Heat wok or fry pan, add the oil, then fry cruller slices until crisp, and drain on paper towels.
2. Mix fish slices with flour, then add the wine and add scallion and chili pepper pieces and put these and the pork belly and broth in a large soup pot and bring it to the boil. Add the hot broth, peppercorns, and the vinegar, and stir. Then serve in pre-heated soup bowls or a tureen.

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