Ingredients

1 Thousand Island Lake wild fat-headed fish (more than 18 pounds), 30 grams of marinated sea cucumber, 10 grams of marinated bamboo fungus, 10 grams of enoki mushrooms, and 30 grams of bacon , 30 grams of vegetable core, 8 fish balls, and half a tomato. 5 grams of seasoning salt, 5 grams of MSG, 3 grams of pepper, 50 grams of lard, 50 grams of salad oil, 50 grams of broth, 50 grams of rice wine, 50 grams of ginger, and 50 grams of green onions.

How to make the Supreme Fish King

1. Cut the sea cucumber into 1 cm square dices, cut the bamboo fungus into 3 cm long sections, slice the ginger, cut the green onions into sections, and then cut the sea cucumbers into 1 cm cubes. Put the bamboo fungus, bamboo fungus, enoki mushrooms and bacon into boiling water and blanch over high heat for 4 and a half minutes, take them out. Cut tomatoes into strips.

2. Wash the fish head and cut it into two parts with a knife. Take an empty pot and heat it. Put the lard in the pot and burn it, then add salad oil and heat it until it is 60% hot. Add the green onions. After the ginger is fragrant, fry the fish head over low heat for about 5 minutes until both sides are golden. Pour the stock into the pot, pour in the rice wine, and cook over low heat for 15 minutes. Add the boiled sea cucumbers, bamboo fungus, enoki mushrooms, and salt. Cook the meat and fish balls over low heat for about 5 minutes until the soup is white and thick. Add the vegetable core and blanch until cooked. Add salt, monosodium glutamate and pepper to adjust the taste. Put it into a basin and place the tomato strips.