Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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