1, the preparation of materials: eel, salt, water, pepper, cooking wine, onion, ginger, enoki mushrooms, fungus.

2, production methods:

(1) the eel de-boned, press the tail, from the tail to the head of the direction of the fish meat pick down, fish head fish bone cut into pieces for spare;

(2) the fish into a blender, stirred into the puree, the puree into a suitable container;

(3) in the puree of the fish add a little bit of cooking wine, minced ginger, salt, pepper (3) add a little bit of cooking wine, minced ginger, salt, pepper, cornstarch, and a little bit of water at a time;

(4) stir in one direction, and in the middle of the fish puree, you can wrestle the fish puree for a few times, so that the fishballs will be more powerful;

(5) add the right amount of water to the pot and heat it up, and pay attention to not boil the water;

(6) grab a handful of fish puree and squeeze it out of the round shape from the mouth of the tiger and then put it into the water with the spoon;

(7) the water should be boiled, and then the water should be put into the water.

(7) water to boil on the addition of a little cold water, slowly fish balls will float up, fishing up through the cold water, you can increase the texture of the Q stretch;

(8) ready onion, ginger, enoki mushrooms (can be replaced by other mushrooms) fungus and other ingredients;

(9) the pot of oil to heat up the white onion and ginger, sauteed out of the aroma;

(10) into the head of the fish, fish bones, frying a little;

(10) into the fish head, fish bones, and the fish bones, frying a little. Fry a little;

(11) into the amount of boiling water, slowly simmer until the fish soup becomes white;

(12) add fish balls, mushrooms, fungus and other ingredients, cook until the fish soup boils again can be removed from the pot;

(13) a bowl of hot and nutritious and delicious delicious fresh mushrooms, eel eel ball soup is ready.