Pickled Mustard Greens and Oyster Soup

Steps

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1. 1
   Rinse the oysters and check for any shell fragments. Gently scrub them with salt, then rinse carefully with clean water.
   ≈1:53
2. 2
   Prepare water heated to about 70°C (not boiling), add a splash of rice wine, and gently blanch the oysters until they turn slightly darker. Scoop them out and set aside. This step removes fishiness and keeps them clean.
   ≈2:23
3. 3
   Cut the pickled mustard greens into thin strips and rinse once or twice without soaking to preserve flavor. Shred the ginger and dice the celery.
   ≈3:10
4. 4
   Bring 1200–1300 ml of water to a boil and add the cut pickled mustard greens first.
   ≈5:03
5. 5
   Add the milkfish fillets and ginger shreds, and let them cook together.
   ≈5:18
6. 6
   Add the blanched oysters last to avoid overcooking them and losing their tender texture.
   ≈5:26
7. 7
   Add fried shallots for authentic flavor. Strain the beaten egg and slowly pour it into the soup to create fine egg drops.
   ≈5:33
8. 8
   Add the diced celery to enhance the aroma.
   ≈6:06
9. 9
   Taste the soup. Since the pickled mustard greens are already salty, adjust with salt as needed. Add white pepper and optional MSG, then turn off the heat.
   ≈6:19