Ingredients
300 g fish fillet, 1 can water shield (Brasenia schreberi), 75 g (about 1/3 cup) ground pork fat, 1 egg.
Seasonings
1 teaspoon salt, a pinch of white pepper, cornstarch as needed, 250 ml (about 1 cup) broth.
Steps
1. Remove bones and skin from the fish, then rinse clean and mince into a paste. Mix in pork fat, egg white, salt, and cornstarch, stirring until well combined into a fish paste.
2. Bring the broth to a boil in a pot. Place the mixed fish paste into a plastic bag, snip off a corner, and squeeze it into strips directly into the boiling soup.
3. Add the water shield leaves and cook briefly, then season with salt, thicken with a cornstarch slurry, sprinkle with white pepper, and remove from heat to serve in a bowl.