Fish in Superior Soup with Osmanthus

Fish in Superior Soup with Osmanthus

　　Also known as mandarin fish, the osmanthus fish has smooth skin, few bones, and tender meat. It is abundantly found in the Xinfengjiang Reservoir and is a famous dish of the Dongjiang region.

    Made with meticulously selected osmanthus fish from Wanlv Lake, the dish features exquisite knife work, milky-white fish, and a deliciously fresh, sweet, and tender taste.

    Ingredients:

    1 osmanthus fish (about 1.2 jin), 2 liang of southern silk vegetable, 2.5 jin of light broth, appropriate amounts of salt, MSG, and pepper, and ginger slices.

    Preparation:

    1. First, scale the osmanthus fish, clean it, remove the flesh, cut into pieces, and chop the fish bones into chunks.

    2. Heat a wok, quickly fry the fish fillets, pan-fry the fish bones until thoroughly cooked, then add the second broth and simmer until it turns milky white. Remove from heat and place on a serving plate. Simmer some greens until tender and arrange them on both sides of the dish to finish.