Fish maw (as food)

20 grams

beef tendon

15g

pork

150g

Dried fungus

10g

green vegetables

3 pieces

condiments

verdant

1 root

salt

Proper amount

pepper

1 g

bruised ginger

1 g

Cooking wine

20 ml

refined sugar

3 grams

chicken essence

1?o'clock

Garlic stalk

1?o'clock

step

1. Get all the materials ready.

2. Soak the fish maw, beef tendon and fungus separately for later use.

3. Add onion to pork and cut into minced meat. Add salt, pepper, chicken essence, cooking wine and ginger powder.

4. Stir well, then add some starch and continue to stir.

5. Until the meat becomes hard and sticky.

6. Add cold water to the soup pot and turn on a small fire. Then use a spoon to make the meat into small meatballs and put them in the soup pot.

7. Cook all the meatballs until they float and skim off the foam, then take out all the meatballs for later use.

8. Put the diced fish belly, tendon and black fungus into the meatball soup.

9. Cook over high fire 10 minute, and season with salt.

10. Then add it and knead it into a round vegetable.

1 1. Cook for 2 minutes, add chicken essence, sprinkle some garlic sprouts, and turn off the heat.