Chinese Cook Book

THE CHINESE COOK BOOK 25

FishSoup

YUETONG

1 five-poundfish

5 pintsprimarysoup

2 cupswaterchestnuts

2 cupsbambooshoots

1 cupChinesemushrooms

(a) Dressthefishandcookuntilsoft. Take
outbones. Tearthemeattopieces (1^inches
long)

.

(fe) Cutthesecondaryvegetablesintodice.
Cookfor 20 minutes.
(c) Putthevegetablesandthefishintothe
primarysoup,andcookfor15 minutes.
(d) AddChinesegravy. Stirthesoupwell
and take from the stove. Serve in bowls.
Garnisheachbowl.