1. Mince or grind fish.

2. Beat eggs; extract ginger juice. Add to fish along with salt, pepper and cornstarch, and sherry. Blend well. Variations:

1. In step 1, mince the fish with 1 or 2 slices fresh ginger root. Omit the ginger juice in step 2.

2. In step 1, while mincing the fish, gradually add 1/2 cup water. For the whole eggs, substitute 2 egg whites, beaten until stiff. Fold in with the other ingredients.

3. For the ingredients in step 2, substitute 1/4 cup water, 3 tablespoons flour, 1/2 teaspoon sugar, 1 teaspoon salt, and a dash of pepper.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.