Fish in Vinegar and Pepper
1000g live fish
10g shredded scallion
100g chicken stock
- Slice the wild rice stem into pieces and crush with the blade of a cleaver, scald, soak in cold water.
- Bring the chicken soup with seasonings to the boil, drop in the wild rice stem pieces, simmer till well done, pour in rice wine, bring to the boil and thicken with cornstarch.