Main ingredients: pork (lean) 500 grams, 250 grams of fat meat, 450 grams of grass carp

Accessories: 100 grams of egg white, 150 grams of eggs, starch (fava beans) 100 grams

Seasonings: 5 grams of ginger, monosodium glutamate (MSG) 2 grams, 15 grams of lard (refined), 5 grams of salt, 5 grams of green onions

1. Minced lean pork into a mush. Put the bowl, add water to soak for half an hour

2. To meat paste precipitation after draining the water, add salt, starch, egg white, green onion, ginger, stirring the side of the water, stirred into a sticky paste

3. Grass carp slaughtered and cleaned, piece of clean meat chopped into a puree, add salt, starch, stirring on the strength of the taste of the viscous paste

4. Eggs knocked into a bowl, stirring, into the pot into the egg skin 3

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5. Minced fish, minced meat together and mix well, respectively, spread in the egg skin rolled into a round roll

6. Minced fish rolls on the cage, in a pot of boiling water on high heat and steam for half an hour, remove to cool

7. After cooling, cut into 3 mm thick slices of egg rolls

8. Take a bowl, lard grease well

9. Steam the cage with high heat for 15 minutes to take out and turn buckle into the plate

10. frying pan on the fire, add 50 ml of chicken broth, salt, monosodium glutamate, thickening, dripping cooked lard 10 grams, poured on the egg rolls, embellished with flowers that are ready