Hubei-style Wuchang Fish Soup
Hubei-style Wuchang Fish Soup is a popular dish in the Hubei province of China. It is made with fresh fish from the Yangtze River and cooked in a flavorful broth with ginger, scallions, and various spices. The soup is known for its clear, refreshing taste and tender, juicy fish. It is often served as a traditional dish during special occasions or gatherings.
Ingredients
- 1 pound fresh fish fillets, sliced
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced wood ear mushrooms
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 4 cups chicken stock
- 1 cup water
- 1 tbsp Shaoxing wine
- 2 tsp soy sauce
- 1 tsp salt
- 1/4 tsp white pepper
About the recipe
Cook Time: 25-30 minutes
Portions: 4 servings
Difficulty: Easy