Ingredients
100 g boneless fish fillet, 50 g spinach, 15 g ham.
Seasonings
30 g lard (or vegetable oil), 3 g salt, 3 g Shaoxing wine, 2 g MSG (or to taste), and some scallion and ginger as needed.
Instructions
1. Slice the fish fillet into 0.5 cm thick pieces, marinate with salt and cooking wine for 30 minutes; wash the spinach and cut into 2.5 cm long sections; mince the ham; cut the scallion into sections; slice the ginger.
2. Heat a wok over high heat and add lard, heating until it reaches about 50% hot (around 150°C/300°F). Add scallion segments and ginger slices, stir-frying until fragrant. Gently pan-fry the fish slices briefly, then add water and bring to a boil. Reduce to low heat and simmer for 20 minutes. Add the spinach segments, adjust seasoning, and sprinkle with minced ham. Add a pinch of MSG, then transfer to a soup bowl and serve. This soup has a beautiful appearance, is light and refreshing, and is rich in protein, fat, calcium, phosphorus, iron, zinc, vitamins, and other nutrients.