raw materials:

5g of perch, 3g of carrot and 3g of egg white.

Accessories:

2g of shredded onion, 2g of salt, 2g of chicken essence, 5g of broth, 5g of salad oil and 5g of cornmeal.

Practice:

1. Slaughter and clean the perch, remove the fish and cut it into fish fillets, add 3 grams of egg white and stir well. [Gourmet China ]

2. Peel carrots, steam them in a steamer with high fire for 5 minutes, then take them out and mash them.

3. Add salad oil to the pan when it is hot. When it is 4% hot, stir-fry the fish fillet until fragrant. Add broth, salt and chicken essence, add radish paste and stir well. After boiling, thicken it into a plate and sprinkle with shredded onion.

Features:

Fresh, tender and smooth, with rich nutrition.

Method of making fish balls in clay pot

Ingredients:

225g of minced shad meat, 2g of sausage, 2g of soaked Nostoc flagelliforme, 5g of vermicelli, 1g of chicken broth, 18g of lettuce, 2g of soy sauce and oil, 15g of cornmeal and sesame oil, 5g of refined salt and pepper, and 15g of chopped parsley.