Practice: Take 500 grams of fish, chop it into fish paste, add 40 grams of clear water, 4 grams of refined salt and 25 grams of onion and ginger juice, and stir evenly in one direction; When it's thick, try to squeeze a fish ball by hand and put it in cold water. If it floats, immediately add 3 egg whites, 50g of wet starch,1.5g of monosodium glutamate and 50g of cooked lard, and then stir in the same direction to obtain the fish balls. Then squeeze the material into fish balls with a diameter of 3 cm by hand, put it in a cold water pot, boil it with high fire (keep it slightly open for 3 minutes), skim off the floating foam, and take out the fish balls with a colander.
Live carp 1 strip (weighing about 1000g), pork fat 50g, water-dried vermicelli 100g, cooked Chinese cabbage 25g, cooked ham slices 15g, egg white 25g and water-dried mushrooms 25g.
Exercise:
Clean carp, cut off the head and tail, take fish, clean and chop it into minced meat with pork fat, put it in a bowl, add Shaoxing wine, onion ginger juice, egg white, chicken soup and refined salt, then add chopped vermicelli and dried starch and make it into paste.
Wash the fish head and tail, put them in a pot, add refined salt, Shaoxing wine and onion ginger, and steam them in a cage.
Put the pot on the fire, put in cold water, squeeze the fish paste into balls in the shape of big longan, put them in the water pot, and when the water boils, take out the fish balls when they are cooked.
Put the cooked lard on the fire, add onion and ginger, stir-fry until fragrant, take it out, add chicken soup, pour fish balls, Chinese cabbage, ham slices and mushroom slices, and add Shaoxing wine and refined salt. Boil monosodium glutamate, thicken it, pour in sesame oil, put it in a long waist plate, and decorate the steamed fish heads at both ends of the plate.