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Borsch With Glassy Perchlet In Cantonese Style

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  • 600g Glassy Peichlet
  • 240g Tomato
  • 150g Carrot
  • 150g Celery
  • 150g Potato
  • 1 Lemon
  • 1 Onion


  • Dash of salt
  • Dash of pepper

Healing Effect

A nourishing and appetitizing course, easy to absorb and low in cholestral.


  1. Marinate briefly glassy perchlet with salt. Wash with ice water. Peel and dice the carrot and potato. Dice the celery, onion and tomato. Slice lemon.
  2. Heat a pan or a casserole. Pour in dash of oil. Shallow-fry the glassy perchlet until fragrant. Place the glassy perchlet in a muslin bag. Put it in boiling water. Turn to low heat. Cook to make soup.
  3. Stir-try celery, onion, tomato with dash of oil until fragrant. Put in carrot and potato in soup. Simmer.
  4. Simmer for about one hour. Add in sliced lemon. Bring to the boil and leave for a while. Season with salt and pepper.