Ingredients
500 g flatfish fillet (about 1 lb), 20 g egg whites, 20 g cilantro stems, 150 g clear broth.
Seasonings
20 g lard, 15 g Shaoxing wine, 10 g soy sauce, 5 g salt.
Instructions
1. Remove the skin from the flounder fillet, wash it, and soak in cold water for 10 minutes. Drain and use the back of a knife to pound it into a fine paste in a bowl. Add salt, Shaoxing wine, egg whites, lard, and water, stirring until smooth to form a fish paste (it should float when dropped in water). In a wok, bring water to 50% heat (about 175°F/80°C), shape the fish paste into 1 cm (about 1/3 inch) diameter balls, drop them into the water to cook through, then remove and place in a soup bowl.
2. Beat the egg whites into a stiff meringue. Grease the bottom of 2 soup spoons with a little lard, shape the meringue into two mandarin duck figures, and steam over high heat until set. Remove and set aside. In a pot, bring clear broth to a boil over high heat, add salt and soy sauce, skim off any foam, then add cilantro stems and drizzle with sesame oil. Pour the broth into a soup bowl, gently slide the steamed "mandarin ducks" into the bowl, and serve. This soup is clear and vibrant in color, with white, translucent fish balls and a charming, lifelike presentation.