300g cod bone
100g Tianjin cabbage, sectioned
1 piece ginger
5 slices dried black truffle
12 Cordyceps flowers, soaked for 5 minutes
200ml sugar-free soya milk
10g shimeji mushrooms
a little fried shredded ginger
some shredded spring onion
1/4 tsp chicken seasoning powder
1/8 tsp salt
1 tbsp cornflour
1/2 tsp salt
1/4 tsp sugar
1 Mix fish and marinade well. Refrigerate to marinate for 10 minutes.
2 Heat some oil in pan. Pan-fry fish bone till fragrant. Add Tianjin cabbage, ginger, dried black truffle, Cordyceps flowers and stock to boil for 2 hours. Discard residue and retain the stock.
3 Heat some oil in pan. Deep-fry fish over high heat till golden brown. Remove to drain.
4 Add soya milk, shimeji mushrooms and seasoning into 400ml fish stock. Stir slightly then add fish to cook for 3 minutes. Add wolfberries to cook slightly.
5 Scoop into bowl. Garnish with fried shredded ginger and shredded spring onion.