Ingredients
200 g yellow croaker fillet, 25 g tender bamboo shoots, 25 g cooked pork fat, 10 g cooked ham, and 1 egg (about 50 g).
Seasonings
4 g salt, 3 g each of MSG and minced ginger, 10 g ginger juice, 15 g Shaoxing wine, 5 g scallion segments, 60 g wet cornstarch slurry, 75 g lard.
Instructions
1. Beat the eggs in a bowl and set aside; slice the yellow croaker into 4 cm long, 2 cm wide, and 1 cm thick pieces; cut the pork fat into small fingernail-sized slices; finely mince the tender bamboo shoots and cooked ham.
2. Place a wok over medium heat and add lard. Sauté scallion segments and minced ginger until fragrant, then add the fish slices. Pour in Shaoxing wine, ginger juice, clear broth, minced bamboo shoots, salt, and sliced pork fat. Bring to a boil, skim off any foam, then add MSG. Thicken with a wet starch slurry, drizzle in beaten egg and more lard while stirring gently with a spatula. Transfer to a soup bowl and garnish with minced scallions and minced ham. This soup is silky, smooth, and translucent, with a rich, savory, and mellow flavor.