Coriander and Century Egg Soup

A hot soup suitable for all seasons. Our family loves to drink this soup. My son drinks at least two bowls at a time.

Ingredients

Wash and peel the preserved eggs
Quarter of preserved egg
Wash the common carp belly thoroughly and pat dry.
Put it in a bowl, add soy sauce, white pepper, a little salt, cornstarch, mix well, add oil and marinate for 15 to 20 minutes
800 ml water, add preserved eggs after the water boils
Boil the preserved eggs over high heat for 4 to 5 minutes before adding the fish fillets
Put the fish fillet in and simmer for 7 to 8 minutes, then add coriander or a little salt
Add coriander and simmer for 5-8 minutes.