1? Cleaning grass carp after slaughter, removing head and tail, bone spurs and fish skin, and mincing the cleaned fish into minced meat; Chop pig fat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well.

2? Put the fish head and bones in a pot, add clear water, add pepper, cooking wine and chicken essence, cook over high fire until the soup is milky white, and filter off the residue to get fish soup.

3? Add fat paste into minced fish, then add salt, monosodium glutamate and egg white, stir, add cold fish soup while stirring until the stirring is strong, and then mix well with leek.

note:

1? Fish must remove bone spurs to ensure food safety. It is best to choose bigger fish or fish with fewer bone spurs.

2? The minced fish and fat paste should be ground fine, so that you can eat more water and the stuffing will be tender.

3? Leek can only be added last.