[main ingredients and auxiliary materials]

Fresh crucian carp ... 2 tails

cooked ham ... 15g

clean mandarin fish ... 2g

egg white ... 2g

winter bamboo shoots ... 15g

onion knots ... G

cream ... 5g

salt ... 75g

ginger slices ... 1g

Shaoxing wine ... 2g

onion ginger ... 5g

starch ... 25g

[cooking method] Slice ham, winter bamboo shoots and mushrooms respectively.

2. chop the mandarin fish into fine pieces, put them in a bowl, and add egg white, Shaoxing wine, refined salt, monosodium glutamate, ginger, chopped green onion, starch and appropriate amount of water to stir.

3. Put the lard in a pot and heat it for 5% on high fire. Fry the fish to the west, then add 1g of ginger slices, scallions, Shaoxing wine and clear water, cover and boil, and move the pot to medium fire for stewing.

4. Take another wok, scoop 5g of clean water, heat it with high fire, squeeze the minced fish into fish balls as big as longan, and cook them one by one.

5. Move the fish pot on medium fire to high fire, stew until the fish eyes protrude, remove the fish balls and put them into the crucian carp pot, then add ham slices, winter bamboo shoots, mushroom slices, pea sprouts and cream, and put them into the soup bowl, and sprinkle with white pepper.

[key technology]

1. Bluegrass flower knife gouging method: one end of the fish is conveniently gouged to the left on the fish surface, and then several knives are obliquely gouged to the right on the left side of the line, with a depth of 1/2 or 2/3, which is convenient for the bluegrass pattern to appear after heating, and is also convenient for cooking (there are also intersections) In short, all kinds of cooking methods have not yet had a certain pattern. In the selection, we can create and carve more beautiful and vivid flower knife methods according to the size, thickness and cooking needs of raw materials.

2. Chop the fish as finely as possible until your hands feel smooth. Add a little salt and monosodium glutamate and stir in the same direction. Fish balls should be squeezed into the cold water pot one by one, and the water pot should be kept slightly boiling after squeezing, so that the fish balls can be white and tender and solidified without scattering flowers.

3. Yong fish ball soup should be boiled with high fire first, and then boiled with medium fire to make the fish round and smooth and the soup strong. When cooking together, the fish balls are cooked first, and then the ingredients are added after boiling.

[flavor characteristics]

1. Legend has it that a long time ago, there was an evil mother-in-law in Wulongquan, Wuchang, who often abused child brides. Once, after being beaten and scolded, the child bride went to the mountain to get firewood, but she came to the Wulong Spring. She couldn't help crying, so as to pour out her inner pain. Her crying aroused the sympathy of Xiaobailong in the spring. Xiaobai Long Bian, as a woodcutter, gave a dragon egg to her child bride, asking her to put it there when she was in trouble, so that she could get what she needed and avoid being beaten. From then on, the child bride no longer spent energy on firewood and water. After a long time, the evil mother-in-law discovered the secret, and she grabbed the dragon egg in her hand and threw it into the front pond. Unexpectedly, the water in the pond immediately surged, and the flood filled her family, and the evil mother-in-law did not know where to go. At this time, the little white dragon suddenly appeared on the water and rescued the child bride. In order to repay the kindness of the little white dragon, the child bride resolutely jumped into the water and turned into a white clam, containing a pearl, which was radiant and swam to the white dragon, jumping and playing, and the two were happily combined from then on. According to this fable, folk chefs created this famous dish by taking advantage of the superior conditions of Hubei's land of fish and rice. Shuanglong Play Pearl is a traditional dish in Hubei Province, which is cooked with fish as a metaphor for dragons and fish as a round pearl. The fish is delicious and tender, the soup is milky white and thick, and the fish is delicious and delicious.