1, raw materials: mackerel (or grass carp) meat 100 grams, carrots, peppers, onion and ginger minced 10 grams each, 10 ml of peanut oil, 150 ml of broth, 1 egg, 5 grams of fungus, sesame oil, salt, cooking wine.

2, the fish will be removed from the spine, chopped mud, 3 times with egg white, salt, onion and ginger water, starch and the appropriate amount of broth in one direction and stir evenly.

3, the fish puree squeezed into balls, one by one into the 80 ℃ pot of water, blanch on high heat, fish out.

4, will be carrots, green peppers, fungus diced.

5, start a frying pan, high fire under the onion and ginger stir-fried, in the carrots, green pepper, fungus, slightly fried, add the remaining broth.

6, carrots cooked, thickened with water starch, down into the fishballs, dripping sesame oil that is.