400 grams of watered pigskin

20 grams of leek buds

50 grams of ham dripping with greasy meat.

50 pieces of cooked water chestnut meat

20g shredded ham

20g shredded onion

20g shredded ginger.

20g cooked fat, salt 10g.

Chicken essence 10g

Monosodium glutamate 10g

50g yellow wine Put the drained fish on the chopping board and chop it into minced fish. Add salt, monosodium glutamate, chicken essence, yellow wine and water and stir clockwise for later use. Soak the skin in clear water until it is soft, squeeze out the water and cut it into 6 cm filaments, then wrap the skin filaments with gauze and squeeze out the water for later use. Shred onion, ginger and steamed ham for later use. Steam ham with oily meat, fat meat and peeled water chestnut, chop it into fine powder, put it into the beaten minced fish, and stir it into a banquet ball embryo. Put shredded pork skin, shredded ham, shredded onion and shredded ginger together and knead well. Squeeze the ball blank into a ball with a diameter of 5 cm by hand, put it into the kneaded shredded pork skin and roll it up. Put the raw balls in a steamer with gauze. Steam in a steamer for 5-8 minutes, and put in a soup plate. Add fresh soup to the pot for seasoning, sprinkle with leek buds, and pour into the banquet ball soup bowl to serve.