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Fish Soup

Soups and Congees

Fish Soup
6 ounces boneless and skinless fin fish fillets, cut into thin strips or small squares
2 Tablespoons vegetable oil
2 thousand-year Chinese preserved eggs, peeled and chopped very, very coarsely
4 cups chicken broth
1 scallion, slivered
1 Tablespoon sesame oil
salt and pepper, to taste
1 Tablespoon Chinese rice wine
1 Chinese cruller cut in half, sliced, and deep fried one minute, then drained and put on paper towels

1. Heat oil, then stir-fry the fish for two minutes.
2. Toss in the egg pieces and add the broth, scallion, sesame oil, salt and pepper, and the rice wine.
3. Prepare pre-heated bowls or a large soup tureen, add the cruller pieces, and serve.

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