1. Wash the fish, cut it into pieces with a knife, then hit it with the back of the knife and chop it into pieces (pour water into it while chopping);

2. Chop minced meat, put it in a bowl, add 10g cooking wine, 2g ginger juice, 2g refined salt and 2g monosodium glutamate, and stir vigorously;

3. Stir forward repeatedly, adding water while stirring;

4. Stir until it is thick, finally beat in the egg white, and then stir into thick minced fish;

5. Remove the stems of mushrooms;

6. Cut carrots into pieces;

7. Cut the cucumber into sections, and then carve it into a goldfish shape with a mold;

8. scald the cucumber with hot water, remove it and cool it with clear water, and drain it for later use;

9. Sit in a spoon with high fire, add water to boil, squeeze the fish paste into balls of the same size, put them in the spoon, and take them out after cooking;

10. Sit on a wok, put oil on it, heat it, knock the eggs into a bowl, add starch and appropriate amount of water and stir well;

1 1. Drag the fish balls with a layer of egg starch paste, fry them in 50% hot oil until they are light golden yellow, and take them out;

12. Leave the bottom oil in the original spoon, stir-fry onion and Jiang Mo;

13. Cooking wine, broth, soy sauce, sugar, vinegar, refined salt and monosodium glutamate, boil;

14. Add fish balls, mushrooms, carrots and cucumber slices, and skim off the foam;

15. thicken and push evenly, pour in pepper oil, take out the spoon and put it on the plate.