600 grams of sea eel and 600 grams of pork belly.

Accessories: 30g of shrimp, 30g of broad bean starch, 5g of seasoning salt, 3g of monosodium glutamate, 2g of sesame oil10g, 2g of pepper, 5g of mustard and 800ml of stock;

Practice of Fujian Qixing Fish Pill Soup

1. Kill the sea eels, scrape the fish down with a small sharp knife and put them into a basin;

2. Add 4 grams of refined salt to 500 ml of clear water, and add it to the fish paste for 5 times. Each time, stir it vigorously in one direction by hand to make the fish paste swell vigorously, add starch and mix well until the fish paste is kneaded into pellets and can float in water.

3. Wash the fresh shrimps and make mud;

4. Pork belly is chopped into velvet;

5. Put the shrimp paste and minced pork in a bowl, add refined salt and monosodium glutamate, stir well, and knead them into filling pills 1 cm;

6. Put the wok on a medium fire, fill it with clear water, grab the fish floss with your left hand and spread it in the palm of your hand, pick a stuffing with your right hand, then pinch it with your left thumb and forefinger, wrap the stuffing with the fish floss, and press out the fish balls wrapped in the heart from your fingers;

7. Spoon the fish balls into the pot with a spoon, thus making fish balls floating on the water;

8. Switch the pot to a high fire and boil it. Cook the fish balls and fish them into the soup bowl.

9. Take a separate pot, put it on a strong fire, pour 800 ml of broth, add monosodium glutamate and refined salt to boil, skim off the foam, and put it into a soup bowl;

10. Sprinkle a little celery powder, pepper and sesame oil.