Ingredients:

• Some dried tangerine peel
• 120g fish meat
• some coriander 3 pcs tao fu
• 1 Sheng Gua
• 1 cup stock

Seasoning:

Pinch of salt and sugar

Method:

1. Chop dried tangerine peel and coriander finely, mix with fish meat and seasoning and made into ball shape.
2. Clean and wash the Sheng Gua, cut into pieces.
3. Deep fry Tao Fu until golden brown the halve it.
4. Bring stock to boil, put in the fish ball and blanch.
5. Add in Tao Fu in half way, simmer until it savor the taste, add Sheng Gua and continue cooking until done, shift them to clay pot and serve.

back | top