Silver Carp Head in Strong Soup

Have fun preparing this mushroom dish!

Rinse the fish head (or heads) and cut in half. Place in a saucepan, cover with water and bring to a boil. Add the sliced ginger and simmer the fish heads until they are completely cooked. Drain and cut all the meat from the bones, then discard the bones and ginger. Finely chop the mushrooms, ham and chicken and rinse the vegetables thoroughly. Bring the chicken soup or enriched clear soup to a boil and add the fish head meat. Simmer gently. Heat the lard and sauté the scallions and ginger briefly, then add the mushrooms, ham and chicken and sauté for 1 minute until soft. Add everything to the soup and simmer for 2 minutes, then add the vegetables and simmer until tender. Add chicken fat, salt to taste and maybe glutamate and transfer to a soup tureen.

* According to the glossary, all green chinese vegetables can be used. According to the glossary, all green Chinese vegetables can be used, such as bok choy, choy, Chinese cabbage, sum, broccoli, water spinach, kale, mustard and pea shoots.

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