1. Prepare the ingredients: wash morels and lilies to remove dirt. Break off the lily scales and soak them in water to prevent discoloration; cut the porcini mushrooms in half; cut the kale stems diagonally into elephant-eye slices. After slaughtering and cleaning up the dace, two fish fillets were taken out.

2. Use a small spoon to gently scrape the two fish fillets and remove the fish meat into puree. The requirement is that this part only has fish meat and no bone bones. Then place in a seasoning bowl. For a 1.2-pound dace, the minced fish meat is about 50 grams.

3. Then add chicken essence, sugar, salt, pepper and starch to the seasoning bowl and stir vigorously in one direction, set aside.

4. Use a clean towel to absorb the water from the morels, and apply a little dry starch as shown in the picture.

5. Stuff the fish paste in step 3 into the morels in step 4, then dip your fingertips in a little water, smooth the fish paste and set aside.

6. Blanch the lily and kale slices in boiling water for 5 seconds, then pick them up, quickly supercool, drain and set aside.