1. About 2 pounds of grass carp or dace, peeled and boned, remove the fish meat, cut into half-centimeter cubes, mince the green onion and ginger, beat the eggs, and add them to the diced fish;

p>

2. Add cooking wine and salt to the diced fish and stir vigorously until it becomes sticky;

3. Peel and chop the water chestnuts, chop the whole wheat toast, add them to the diced fish and mix well. ;

4. Scoop a large spoonful of stuffing into the palm of your hand, knead it into a large fish ball about 5 cm in diameter, then gently tap it back and forth between the two palms to expel the air inside and make it a big fish. The balls should be firmer;

5. After the wok is heated, add oil and heat, fry the large fish balls over medium heat until the surface turns golden brown and filter out the excess oil;

6. Add soy sauce, white sugar and appropriate amount of water, simmer over low heat until the flavor is absorbed and the juice is reduced, drizzle with sesame oil and serve on a plate;

7. Wash the green cabbage cores, take another pot of boiling water or stock, and bring to a boil Then add oil and salt, add the vegetable core and blanch until cooked, then place it around the big fish balls.