Chinese yam (Dioscorea opposita)
wolfberry (Lycium chinense)
How to Make Raw Fish Soup with Chinese Huishan Sauce
Prepare the dates, gravy, ginger; raw fish five to six cuts each, the family pan is small, so I cut in half, salt on both sides, add 2 tablespoons of wine to marinate for 15 minutes.
Peel the Chinese yam and cut into hob pieces, soaked in water to prevent oxidation.
Put a little oil in a pan, add ginger when the oil is hot, then add the raw fish (the fish must be wiped clean with kitchen paper or a clean cloth) and fry until golden brown on both sides.
Pour a spoonful of wine along the side of the pan, add water, dates, gravy, Chinese yam and ginger, cover the pan with a lid, bring to a boil over high heat, reduce the heat to low and simmer for 10 minutes.
Add some salt and chicken essence to taste.
Put some Chinese wolfberries in the pot and you are ready to serve.
Assemble the plate.
Finally, sprinkle some green onions.