6 Servings

Directions:

Cut fish meat into 1/4" cubes. Place in bowl with shrimp; marinate with cornstarch, beaten egg white, and wine for 10 minutes. Soak shark fin in water for 20 minutes. Cut green onion 1-1/2" lengthwise.

Photo shows the seafood used. Boil 3 cups water, cook clams until shells open; remove from stove; flush with cold water; remove clam meat from shells.

In an 8-qt stockpot, heat 3 tablespoons oil, sauté green onion for 15 seconds; add 1 tablespoon wine, and 6 cups water, cover and bring to a boil. Add fish meat, shrimps, all other seafood and vegetables. Cover and bring to a boil again.

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What you'll need:

	Ingredients
	6	oz. fresh white fish steak*
	1/2	cup small shrimps, peeled
	1/2	cup soaked shark fin
	1/3	cup shredded crab meat
	1/3	cup sea cucumber, diced
	1/3	cup bamboo shoots, sliced
	1/4	cup black mushrooms, diced
	1/4	lb. fresh scallops
	20	fresh clams, with shell
	2	tablespoons green peas
	1/2	teaspoon black pepper
	Marinate sauce for Step 1:
	1	tablespoon cornstarch
	1	tablespoon egg white
	1	tablespoon white wine
	Ingredients for Step 3, 4:
	1	egg white
	1	stalk green onion
	2	teaspoons salt
	1	tablespoon white wine
	3	tablespoons corn oil
	4	tablespoons cornstarch
	6	cups water
	*Halibut is used.

Directions: (continued)

Combine 4 tablespoons cornstarch, 2 teaspoons salt, and 3 tablespoons water in cup; mix well. Pour into the stockpot, stir constantly until smooth and thickened. Slowly pour in the beaten egg white; stir egg white into fine shreds as shown. Remove from heat.

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Pour into a bowl, sprinkle with black pepper. Serve hot. Makes 6 servings.