Sungai Besar Shark and Preserved Vegetables Soup
2 tbsp oil
10 sliced ginger
1 tbsp shaoxing wine
100g Szechuan preserved vegetable, sliced, soaked 2 hours and drained
1 tomato, cut into small pieces
1 small shark (about 500g), blanched in boiling water for 30 seconds, cleaned the skin and cut into pieces
2 preserved wet sour plums, mashed
¼ tsp salt
½ tsp sugar
¼ tsp pepper
½ tsp sesame oil
1 stalk coriander leaves, cut into sections
1 stalk spring onion, cut into sections
- Heat up oil and saute sliced ginger until aromatic. Drizzle with shaoxing wine, add in water and bring to boil.
- Add in the remaining ingredients, seasoning and bring to boil. Lower the heat and cook for another 8 minutes or until the meat is done.
- Taste. Lastly add in coriander leaves and spring onion. Serve.