Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb White fish fillets, fresh 8 Slices winter bamboo shoots
Or frozen 1 Bunch fresh spinach
4 c Superior chicken broth 1 ts Salt
(clear) 1 tb Cooked peanut oil
1 tb Medium sherry

Preparation: Heat chicken broth. Cut fish fillets into 1" by 2" pieces.
Cut off root ends of spinach thoroughly wash. Slice bamboo shoots into
paper-thin strips; add to stock as it is heating.

Using wire strainer, blanch fish pieces in boiling water for 15 seconds,
reserve. Add salt to water. Blanch spinach for 10 seconds, drain
reserve.

When stock reaches rapid simmer (don't let it boil), add fish, spinach
sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame. Mix oil
into soup, transfer to serving bowl, serve.

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