DRY FLAT FISH CHOP SUEY
炒
CHOW尤
YOU魚
YUE
The best quality of dry flat fish comes from Kowlon, China. The poorest ones are those from Japan. They are thicker.
(a) Soak the dry flat fish for ¾ hour. Wash thoroughly. Take off a piece of bone on the center of one side of it. On the bone side put knife-marks one-half as deep as it is thick, as shown in the figure. Then cut into 2 inches by 1½ inches.
(b) Put into the cut flat fish ½ teaspoonful of ginger juice, 1 tablespoonful of Fun Wine, 1 teaspoonful of crab juice.
(c) Soak 2 cups of dry mushrooms for ½ hour.
(d) Cut 1 cup of celery, 1 pound of any vegetable, a few pieces of pork, and a Chinese onion into pieces 1½ inches long.
(e) Cook the mushrooms, celery, vegetables, and pork in an oiled pan with primary soup until done.
