Material: silver carp 1 strip (1500g)

Accessories: egg 100g Nostoc flagelliforme 10g carrot 50g ginger 10g Sichuan salt 15g monosodium glutamate 15g pepper 5g coriander 5g salad oil 200g.

Production method:

1, silver carp slaughtered, eviscerated, skinned and boned, and chopped into fish paste for later use.

2. Mix the prepared egg white liquid, ginger juice, Sichuan salt, monosodium glutamate, salad oil and fish paste together, and steam them in a cage for 8 minutes to form a bean curd cake blank.

3. Replace the steamed fish tofu with rectangular pieces and put them in a plate, surrounded by meatballs and coriander leaves prepared with egg skin, Nostoc flagelliforme and shredded carrots.

4. Pour the glass juice with the broth into the fish tofu formed in the dish.

Fish tofu practice:

1.

The most famous one is "Fat King Fish Tofu". The following is an introduction (illustration) to this practice.

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2. Common practices:

Ingredients: 400g of sea fish, marinated tofu, 200g of dried chili, peanut oil, 20g of shredded onion and ginger, 0/0g of salt/kloc-0, 3g of monosodium glutamate12g, 3g of chrysanthemum, 50g and 300g of fresh soup.

Exercise:

1. Wash the marine fish and cut into pieces, cut the tofu, cut the chrysanthemum and cut the dried pepper.

2. Add oil to the wok and heat until fragrant. Add the main ingredients and stir fry. Add fresh soup and cook in a casserole. Stew for 20 minutes. Add chrysanthemum and cook it a little.

Features: The soup is milky white, fresh and salty.