Tilapia Soup with Pork and Sichuan Bacon (腊肉鲫鱼汤)

腊肉鲫鱼汤 (La Rou Ji Yu Tang)



This is a rich tilapia soup using pork slices, chicken stock and Sichuan bacon.

For more fun cooking ideas, see Recipes by Category. We also have lots of fun vegetarian dishes. If you like to see the recipes in other languages, feel free to look at how to use google translate in this blog.

Ingredients
Preparation Time: 10 minutes
Cooking Time:  60 minutes
Servings: 4

Cooking Steps
1. Get 1.5 lb. cleaned whole tilapia.
2. Add 2 tablespoon canola oil to non sticky wok, add 1/4 lb. pork slices, medium heat to fry for 5 minutes, flip once to cook both sides until light brown.



3. Add 1/8 lb. bacon slices to the wok, fry for 2-3 minutes.


4. Make a few cuts on both sides of the tilapia body, push the pork slices and bacon to one side of the wok, place the tilapia onto the oil, pan fry for 5 minutes or until the bottom turns light golden brown. Flip to pan fry the other side for another 5 minutes.


5. Add a few slices of ginger, chopped green onion, pan fry for a couple of minutes to let the aroma come out. Add 2 cups of chicken stock,  a pinch of salt.



6. Boil then simmer for 30 minutes.
7. Sprinkle freshly chopped green onion on top of the fish soup.




For travel lovers, checkout my travel blog Rainbow Planet.


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