1 1/3 oz Yam
1 tbsp medler (kei-che)
3/4 lb San-pan fish
5 oz lean pork
2 slices ginger
1/4 dried tangerine peel
Seasoning:
salt
Method:
1. Remove scales and entrails from fish, wash. Saute ginger with 1 tbsp Add fish and fry until both sides turn slightly brown, dish up.
2. Wash yam and medler. Soak clean dried tangerine peel.
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3. Wash lean pork, blanch in boiling water and rinse.
4. Boil suitable amount of water together with dried tangerine peel. Add yam, medler and lean pork. Cook for 1 hour.
5. Put in fish. Cook another 2 hours. Stir in seasoning. Serve hot.