Page:The Chinese cook book.djvu/203

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The best quality of dry flat fish comes from Kowlon, China. The poorest ones are those from Japan. They are thicker.

(a) Soak the dry flat fish for ¾ hour. Wash thoroughly. Take off a piece of bone on the center of one side of it. On the bone side put knife-marks one-half as deep as it is thick, as shown in the figure. Then cut into 2 inches by 1½ inches.

(b) Put into the cut flat fish ½ teaspoonful of ginger juice, 1 tablespoonful of Fun Wine, 1 teaspoonful of crab juice.

(c) Soak 2 cups of dry mushrooms for ½ hour.

(d) Cut 1 cup of celery, 1 pound of any vegetable, a few pieces of pork, and a Chinese onion into pieces 1½ inches long.

(e) Cook the mushrooms, celery, vegetables, and pork in an oiled pan with primary soup until done.