Wash the fish and cut into 1/4
inch by 1 inch (3cm by 2 cm )
slices. Add 1/2 tsp. of the salt
and the rice wine and let marinate.
Heat a pot of water to a boil.
Add the fish and remove immediately.
Drain and place in a bowl Pour
the stock into a wok and heat
to boiling. Skim off any foam
and add the remaining 1/2 tsp.
salt, the MSG(optional), bamboo
shoots and leaves. Return the
stock to a boil and pour over
the fish. Sprinkle with the lard
or oil, and serve.
Wash the fish and cut into 1/4
inch by 1 inch (3cm by 2 cm )
slices. Add 1/2 tsp. of the salt
and the rice wine and let marinate.