Chinese Cook Book

94> THE CHINESE COOK BOOK

HotWaterFish

£ ^ #.

NG'XOWYUE

10 poundscod

1 canChineseChowChow

1 cupvinegar

2 teaspoonfuls salt

(a) Cleanthecodbutdonotcutit.
(&) Pourintoabowl,boilingwaterequalto
5 timestheweightofthefish. Addthe salt.
Place thefish inthisand keep covereduntil
thewatergets lukewarm.
(c) Putthefishonasuitableplateandpour
over itthe gravymade of the Chow Chow,
vinegar,andalittlesugar,cornstarch,andsalt.
Garnishwithparsleyandserve.