Today is Sunday and have decided to cook lunch at home. Menu is simple. One soup, one green dish and one protein dish.
Old fashion soup normally has a layer of oil on top of the soup. I prefer clear soup without the layer of oil or fat. To prepare it, I used one whole chicken bone. Cut away all the yellowish fat of the chicken bone before cooking. Always add in the water crest when the water is boiling vigorously. This is to prevent the soup from becoming bitter. Don't believe it? Try put is the water crest when the water is not boil yet and you will get a pot of bitter soup!!!
Steam fish with bean curd garlic and ginger and salt, when it is done add some spring onion, sesame oil and soya source. Sesame oil, soya source and spring onion blend together when in contact with the steamy hot steamed fish will give you the delicious aroma. It is important to only add in these 3 items last cos' too long a cooking time will fade away the aroma.
