Materials:

Net sea eel meat ......600g sesame oil ......10g fresh shrimp ......30g

Salt ......10g dry starch ......60g stock ......800g pork ......60g >Fine Salt......10g Dry Starch......60g Broth......800g Five Pork Pieces......60g Pepper...2g MSG ......5g

Mustard...5g

Methods:

1. eel killed, and small knife scraping fish floss, into the basin, 500g of water plus 4g of salt, added to the fish floss in five times. Fish fluff, each time, with a hand in a direction named vigorously stirring, so that the fish bubble up, add starch to mix, to the fish fluff pinched into small pills into the water can float into.

2. Shrimp cleaned and made mud, pork minced into mush, with a bowl, add 2 grams of salt, monosodium glutamate 1.5 grams of stirring, pinch into a 1-centimeter filling pill.

3. frying pan put on medium heat, into the water, with the left hand grabbed the fish floss spread in the palm, the right hand picked into a stuffed heart, followed by the left hand thumb and forefinger pinch pressure, the fish floss wrapped around the stuffed heart, from the finger cracks in the pressure out of the heart of the fishballs, scooped into the pot with a small spoon, so that one made of a floating fishballs in the water. Pot to boil with high heat, blanch the pill into the soup bowl.

4. Another line of the pot, set on high heat, pour the soup, add monosodium glutamate, refined salt to boil, skim the foam, into the soup bowl, sprinkle a little celery, pepper, sesame oil that is.

Note:

1. The fish used to make fish balls must be fresh. The success or failure of fish balls is mainly determined by the freshness of the fish and the fiber of the fish.

2. Master the ratio of fish, salt and water. Too little salt and water, the fish floss is not viscous, the soup is easy to cloudy, and vice versa, the fish balls are easy to become hard and sink to the bottom and float.

3. Stir with dry starch, fish balls tough and elastic, such as water starch stirring, soft and smooth, spring Huai slightly worse.

4.