Ingredients

Main Ingredients

Grass carp

2 catties

Small greens

2

Supplements

Kim Lung Fish Cooking Oil

1 tablespoon

Salt

Moderate

Water

Moderate

Egg white <

20g

Soaked mushrooms

2

Small green onion

1

Ginger

1

Pepper

Pinch

Steps

1. Prepare the required ingredients (my husband bought the fish, and I forgot to mention that it's for making the rounds). He asked the seller to cut the fish into pieces, fortunately not too small)

2. Scrape the fish with a spoon, scrape down the fish paste to clean the thorns

3. Scrape down all the fish paste and put it on the board with the back of the knife and chopped finely into puree

4. Put the puree in a large bowl, add the ginger and green onion water and use the whisk to mix in one direction to create a tendon

5. Add the salt / pepper and Add salt/pepper and egg white and continue to stir until the fish puree is fully absorbed and sticky, then put it in the refrigerator for 20 minutes

6. Put a suitable amount of water in the pot, squeeze out the fish puree with one hand using the tiger's mouth, and scoop out the fish puree into the pot with the spoon with the other hand

7. Then turn on the fire and slowly cook the fish rounds (first blanch the rounds on a low heat to set the shape of the fish rounds and then cook them over a medium heat)

8. Put a little salt into a bowl and pour boiling water over the water. A little salt in the bowl, pour boiling water to boil, put the cooked fish round in

9. greens and soaked mushrooms cut

10. pot of water to boil, pour a spoonful of goldfish cooking oil and the right amount of salt

11. greens and mushrooms blanch (I also blanched slices of red pepper)

12. greens / mushrooms / red pepper on the fish round clear broth can be.