2. Wash and drain mustard, cut into sections and shred ginger.

3. Pour a proper amount of water into the pot and add shredded ginger to boil.

4. After the water is boiled, add mustard stalks and cook slightly.

5. Add the vegetable leaves and stir well.

6. Then join the fans to continue the fire.

7. Then you can slide the fish into balls and put them in.

8. Cook the fish balls until they are cooked, add some salt and pepper and turn off the heat.

skill

1, the stem is slightly less ripe than the leaves, so put the stem in and cook it a little before putting the leaves. 2. Slide the fish into fish balls with a small spoon, remember to touch the water and avoid touching the spoon. 3, mustard is a little cold and Jiang Ye is suitable, although the fish is not so slippery ... (Unfold)