Ingredients: 200g of white fish, 20g of Chinese cabbage, 20g of carrot slices, clear soup, onion Jiang Shui, cooking wine and salt.

Practice: Remove fish tendons from white fish, chop it into fish paste, add onion, Jiang Shui, salt and cooking wine, and stir clockwise for later use. Put clear water in the pot, squeeze the fish paste into small balls and put them in clear water. Cook the fish balls with low fire, take them out and rinse them with cold water. Boil the clear soup in the pot, put the fish balls, Chinese cabbage and carrot slices into the soup, add salt after boiling, skim off the floating foam and put them into the soup bowl.

Two-color fish balls

Ingredients: 200g of white fish, 20g of Chinese cabbage, clear soup, onion and ginger juice, salt, monosodium glutamate, cooking wine and vegetable juice.

Practice: Chop the white fish into mud, remove the fish tendons, add onion ginger juice, salt, monosodium glutamate and cooking wine, stir clockwise, and divide into two parts. One part is added with vegetable juice to make herring paste. Put clear water in the pot, squeeze the two kinds of fish paste into small balls and put them into clear water. Cook the fish balls with low fire, remove them and rinse them with cold water. Put the two-color fish balls and Chinese cabbage into the clear soup, boil it, add salt and monosodium glutamate, and skim off the floating foam.

Fuzhou Fish ball

Ingredients: 750g eel meat, 250g pork belly, a little chopped green onion, 5g salt, 3g monosodium glutamate, 0/00g starch, a little soy sauce, sesame oil and salad oil.

Practice: chop eel meat into paste, add salt, monosodium glutamate and starch to make paste, and stir vigorously; Chop pork belly, put it in an oil pan, add soy sauce and sesame oil to taste, and stir-fry until fragrant. Fill the middle of the fish paste with a little cooked pork belly and squeeze it into a ball the size of a ping-pong ball. Pour water into the pot, put the fish balls into cold water, bring to a boil, add salt and monosodium glutamate to taste, put them into a soup bowl and sprinkle with chopped green onion.