Sister stones fish broth

Shred the baby bamboo shoots, the mushrooms and the ham into thin pieces of the same size.

Beat two eggs and set aside.

Fillet the bass: cut straight down at the end of the skull, then cut from the tail with pressure against the backbone, changing the knife angle at the dorsal fin to sweep the meat off the ribs.

Cut the tail to get a grip and peel the skin off the fillet, then slice the fillet into thin pieces.

Marinate the fish with a teaspoon of ginger juice and a teaspoon of Chinese cooking wine and rest in the fridge 20 minutes.

Put a bunch of spring onion and a few slices of ginger in a pot, pour in 33 ounces of water and add the fish bones; bring to a boil, then stew on low heat 20 minutes.

Pick any meat off the bones and return it to the broth.

Heat two tablespoons of oil in a wok, add a tablespoon of garlic and give it a minute to become fragrant.

Add the mushroom, baby bamboo shoots and ham and stir 1 to 2 minutes.

Add the fish broth and bring to a boil, then add the two beaten eggs, spreading them evenly through the broth with the spatula.

Once it returns to a boil, pour in a tablespoon of the cornstarch slurry to thicken.

Add the fish and mix, then season with black vinegar, white pepper and sugar.

Turn off the heat one minute after the fish goes in so it does not overcook; taste and add salt if needed, allowing for the saltiness of the ham.