Pickled Mustard Green Fish Soup

Slice the Fish fillet into thin, bite-sized pieces. In a bowl, marinate the Fish fillet with 2 grams of Salt, 10 grams of Shaoxing wine, 1 gram of White pepper, the Egg white, and the Cornstarch. Mix well and set aside for 15 minutes.

Rinse the Pickled mustard greens thoroughly under cold water to remove excess salt, then squeeze dry and chop into 2-3 cm pieces. Slice the Ginger thinly and mince the Garlic. Separate the white and green parts of the Scallions; chop the white parts for cooking and slice the green parts for garnish.

Heat 30 grams of Vegetable oil in a wok over medium-high heat. Add the sliced Ginger, minced Garlic, and white parts of the Scallions. Stir-fry until fragrant, about 1 minute.