2. Wash the fish, put it on the chopping board, cut it open, first remove the fishbone (especially the small bone) and tendon with the tip of the knife, then beat it repeatedly with the back of the knife to make it into a fine velvet shape (the finer the better), and then put it into the basin for later use.
3. Add monosodium glutamate to the basin, stir the cooking wine and the appropriate amount of light salt water evenly, then beat it hard by hand, and add light salt water while stirring.
4. Beat like this, add salt water continuously for 3-4 times until the minced fish swells and becomes sticky, take a small part of minced fish and put it in a clear water basin to float, then add egg white and stir evenly to obtain a fish ball blank.
5. Squeeze the minced fish into a number of fish balls by hand, put them in a plate, put them on a water pot, and steam them with strong fire, boiling water and sufficient gas for about 7 minutes to mature. Take them out and put them in the soup bowl.
6. Put the pot on the fire, add the mushroom slices, bamboo shoots and a proper amount of fresh soup to boil, roll it up, add salt, pepper and monosodium glutamate, mix well and adjust the taste.
7. After boiling again, pour the cooked lard into the soup bowl of meatballs.