Fish Lion Heads 魚龍獅子頭

Ingredients: (serves 10)

• 1 Medium size cod
  (or 2 cod fillets)

• 1 box soft tofu

• 1 pack egg tofu

• 250g Shanghaiese pak choi

• 1,000g stock

• Salt, to taste

Method:

• Use a mixer to mince the skinless and boneless cod with soft tofu.

• Chop the egg tofu, add it into the mixture with appropriate seasoning, and mix well. Then make 10 fish balls.

• Heat up the stock, and add salt to taste.

• Put the fish balls into some boiled water, and cook till they float on the water. Boil the Shanghaiese pak choi for 2-3 mins. Drain well before put them into the stock.

Special Touches:

• Making the stock: Put 750g old hen (das Suppenhuhn), 250g pork tendons and 1,000g water in a large bowl. Seal the bowl with a cling film, and steam for 5 hours.

原料：

• 中等大小鱈魚 1 條
  （或鱈魚柳 2 片）

• 嫩豆腐 1 盒

• 玉子豆腐 1 條

• 小棠菜 250 克

• 高湯 1000 克

• 鹽 適量

做法：

• 將去皮去骨的鱈魚與嫩豆腐用攪拌機打成糜。

• 魚糜加入切粒的玉子豆腐及適量調味品拌勻，團成 10 個魚球。

• 高湯加熱後放適量鹽。

• 魚球用開水煮至浮起，小棠菜用清水灼 2-3 分鐘。瀝幹水分後一起放入高湯中。

特殊風味：

• 製作高湯： 將 1500 克淨老母雞、500 克淨豬腱肉放入大的容器，加 2000 克水，用保鮮膜封好容器口後，入蒸箱蒸 5 小時。