1. Raw materials: fish eggs, quail eggs, green onions, ginger, white radish slices, stock, steamed fish soy sauce, Maggi, pepper, etc.

2. Blanch the fish eggs, cook and peel the quail eggs, and slice the green onion, ginger and white radish.

3. Heat oil and sauté onions and ginger, add fish eggs and quail eggs and fry briefly, add radish slices, pour in broth, steamed fish soy sauce, magpie and bring to a boil (no need to add salt) ) Cover and boil for 10 minutes, then reduce the juice over high heat, sprinkle with pepper, thicken the sauce, and finally add minced coriander and remove from the pot.

4. The fish balls are smooth and the quail eggs are fragrant. It is recommended to use fresh fish balls for the best taste.