Chinese Cook Book

DryFlatFishChopSuey

^ X '^^

CHOWyouYUE

Thebestqualityofdryflatfishcomes from

Kowlon, China. The poorest ones are those

fromJapan. Theyarethicker.

(a) Soak the dry flat fish for % hour.

Washthoroughly. Takeoffapieceofboneon

the centerofonesideofit. Ontheboneside

putknife-marksone-halfasdeepasitisthick,

asshowninthefigure. Thencutinto 2 inches

by1^inches.

(b) Putintothe cutflatfish^teaspoonful

ofgingerjuice, 1 tablespoonfulofFunWine,
1 teaspoonfulofcrabjuice.
(c) Soak 2 cups ofdrymushrooms for l/^
hour.
(d) Cut^1 cup ofcelery,^1 pound of any
vegetable,afewpiecesofpork,andaChinese
onionintopiecesl^/^incheslong.
(e) Cookthemushrooms,celery,vegetables,
and porkin an oiled panwithprimary soup
untildone.