Soft fried central fish balls

Ingredients: 400 grams of clean grass carp meat, meat paste, peanut oil, salt, ginger juice, chicken broth, vegetable gallbladder, egg white, starch.

Method: Remove the spines from the fish and make it into minced meat. Add salt, ginger juice, egg white and starch, stir well, and blanch the vegetables. Frozen the meat sauce into large particles, put the meat sauce into the fish paste and squeeze it into a pot of warm water to make fish balls, cook over high heat, drain and set aside. Put base oil in the pot, add chicken stock and other seasonings, thicken the sauce, stir-fry the fish balls, pour a little peanut oil, and add vegetable gallbladder and serve.

Scallop fish

Ingredients: 10 scallops, 200 grams of clean grass carp meat, water-fried vermicelli, minced garlic, fresh red pepper particles, chopped green onion, salt, umami juice.

Method: Wash the scallops and lightly marinate the fish slices with salt. Place the vermicelli on the plate, place the scallops on top of the vermicelli, and then place the marinated fish fillets on the scallops. Sprinkle minced garlic, fresh red pepper particles and a little salt on the main ingredients, steam for 8 minutes, take it out, pour on the umami juice, sprinkle with chopped green onion and serve.