Fish Mash Soup

Fish Mash Soup

　　Fish Mash Soup is a newly developed soup dish in Dongping County since the reform and opening-up period. It is made using small fish caught in rivers, lakes, and ditches, which are processed and cooked. The soup features a yellow broth with green herbs, an aromatic fragrance, a tangy and spicy taste, and a delicious flavor.

　　Preparation method:

　　1. Take 250 grams of 3-centimeter-long small fish. Add 5 grams each of chopped scallions, ginger slices, and minced garlic, and a small amount of chopped cilantro. Use 50 grams of starch, 10 grams of pepper, 3 grams of sesame oil, 20 grams of vinegar, 2 grams of MSG, and 3 grams of chicken bouillon powder.

　　2. Clean the small fish, sprinkle with refined salt to marinate for about 10 minutes, then mix evenly with starch.

　　3. Place a pan on the stove, add 150 grams of peanut oil. When the oil is hot, place the small fish in the pan and slowly pan-fry over low heat until golden brown (this is what is called "mashed fish"). Remove from the pan and set aside.

　　4. Using the remaining oil in the pan, stir-fry the chopped scallions, ginger, and minced garlic. Add 1000 grams of water and bring to a boil. Put in the mashed fish, pepper, refined salt, chicken bouillon, and MSG. Add chopped cilantro and drizzle with sesame oil. Pour into a bowl and serve.