Beef Noodles Soup

Ingrediants :
Beef Bones
Beef
Spring Onion
Ginger
Red Carrot
White Carrot
Onion
Rock Sugar
Rice Wine
*Spice Bag

*Spice Bag
4 whole cloves
4 star anise
1 teaspoon sichuan pepper
1 teaspoon licorice root
1 teaspoon dried chilli
1 teaspoon cumin seeds
1 teaspoon fennel seeds


Method :
1. Add all ingrediants in
2. cook for 6-8 hours

stuff fish ball

Ingredients :-
1 mackeral (mince)
some corn starch
some chicken powder
sugar

Method :-
1. mix and combine
2. fill with mince pork filling and roll into ball
3. boil in stock

Fishball Soup

Ingredients :
Fishball
1 Spanish Mackeral (about 600gm)
Solution A: 1 tbsp water + 1/2 tsp salt
Solution B:
100ml water
1 tsp salt
a dash of pepper
1 tbsp cornflour

Soup
Bones and skin of fish
Fish balls
1500ml water
1 small head Iceburg lettuce
1 stalk spring onion
shredded1 tbsp preserved radish ‘tong choi’

Seasoning
1 tsp salt
2 tsp light soya sauce

Method
Fishball
1. Clean fish, wipe dry and fillet with a sharp knife.
2. Scrape out the flesh from the skin and bones with a metal spoon.
3. Place the fish flesh on a wooden chopping board. Pound the fish flesh with the back of a chopper until very fine, adding the salt solution A, a little at a time.
4. Place the fish paste in a big bowl, stir in one direction under very sticky, adding Solution B while stirring.
5. Take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy.
6. Grease hands and fingers with a little oil. Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls.
7. Scoop out the balls of fish paste with a spoon and drop them into a bowl of water salted with 1 tsp salt. Leave fish balls to soak in salt water for 1/2 hour.

Soup
1. Pan-fry the fish bones and skin till golden brown.
2. Bring 1500ml water to a boil, add the fried fish bones and skin and simmer over low heat for 1 hour.
3. Strain the fish stock into a pot and bring to a boil. When boiling, add the fish balls and cook over a slow fire till they float to the top. Add seasoning to taste.
4. Add ‘tong choi’ and shredded lettuce. Sprinkle with shredded spring onions.

Abalone Fish Maw Soup

Ingredients:
1 piece of fish maw
1 can abalone
1 clove garlic, chopped
2 tbsp oil

Seasoning:
1 tsp ginger juice
1 tsp sesame oil
1 tsp chinese wine
1 tbsp oyster sauce
1 tbsp light soya sauce
5 tbsp chicken stock
1 tsp vetsin
a pinch of salt
a dash of pepper

Method:1. Soak fish maw in water. Wash and squeeze dry. Cut fish maw into rings and blanch in hot water for a few minutes. Drain.
2. Slice abalone into large slices, blanch in hot water and drain.
3. Heat 2 tbsp oil in a pan and fry the garlic till fragrant. Add chicken stock and seasoning. 4. When the mixture boils, add in fish maw and sliced abalone. Simmer for a few minutes and dish up