Ingredients:

2g of silver carp paste. 3 slices of cooked ham, 3 slices of cooked bamboo shoots, 15g of boiled mushrooms and 25g of pea seedlings. 17 grams of refined salt, 2.5 grams of monosodium glutamate and 2.5 grams of cooked chicken oil.

Practice:

1. Add refined salt and monosodium glutamate to the fish paste, stir until it bubbles, add clear water, continue to beat until it becomes sticky, and then let it stand for 5 minutes;

2. Add clean water to the pot, put the fish balls in, bring them to a boil with high fire, and then "cook" them with low fire.

3. Later, add salt, monosodium glutamate and pea sprouts, taste them, put them in a pot, put cooked ham slices and cooked bamboo shoots in a triangle, put cooked mushrooms in the middle, decorate them with pea sprouts, and pour cooked chicken oil on them.

Features:

Fish balls are soft and tender. The soup is fresh, smooth and palatable.