Materials:

4 taels of silverfish, 6 slices of shiitake mushrooms, half a carrot, 2 cilantro, 2 green onions, 2 slices of ginger

Seasoning:

6 bowls of broth, 1 tbsp of wine, salt, a pinch of white pepper, 4 tbsp of cornstarch, a pinch of sesame oil

Methods:

Boil water, first the silverfish with a strainer in the hot center quickly blanched to remove fishy. The first thing to do is to put the silverfish in a strainer over the hot water to remove the fishy smell, and then fish out the mushrooms and carrots and shred them. Stir fry the mushrooms and carrots in the hot oil, then add the stock and bring to a boil. Add silverfish and bring to boil. Thicken with cornstarch and season with salt and white pepper. Serve with a few drops of sesame oil and chopped coriander.