Ingredients
200 g cod fillet, 30 g fresh lily bulbs, 2 fresh roses, 1 egg white.
Seasonings
Salt, MSG, cooking wine, and chicken broth, all to taste.
Preparation
1. Remove the dark root ends from the lily bulbs, rinse clean, and separate into small petals; rinse the rose petals and separate into small pieces; blanch both briefly in boiling water, then drain well.
2. Remove the bones and skin from the cod, rinse thoroughly under cold water, then slice into thin pieces and place in a bowl. Add a pinch of salt, a dash of MSG, cooking wine, and egg white, mix well to coat, and marinate for 15 minutes.
Steps
1. Bring an appropriate amount of chicken broth to a boil in a pot, gently separate the fish slices with chopsticks as you add them, and once the fish slices turn milky white, remove them and place into a soup bowl.
2. Skim off any foam from the broth in the pot, then add the rose petals and lily bulbs, and bring to a boil over medium heat.
3. Add salt and MSG to taste, then pour the soup into the bowl containing the fish fillets and serve.