Main Ingredients

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Longli Fish Fillet 300g

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300g pork stuffing

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300g winter bamboo shoots

Accessories

Air-dried salted chicken legs

250g

Cooking wine

30ml

Egg

1 piece

Ginger

10g

Table salt

4g

Chopped green onion

2 stalks

Egg white

1 piece

How to make homemade fish balls

1.

Thaw the fish fillets, wash and cut them into cubes, and mince the pork leg meat

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2.

Prepare egg white, cooking wine and ginger

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3.

Pour all the ingredients and seasonings into the cooking cup and add salt

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4.

Stir carefully

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5.

After taking it out, grab the fish paste with your hands and beat it continuously

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6.

After the water in the pot is boiled, turn down the heat and roll the fish meatballs until they are smooth and squeeze them out

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7.

Use a spoon to put the meatballs into the pot

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8.

After everything is done, cook until it floats and then scoop it up

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9.

Prepare the three fresh ingredients, winter bamboo shoots and air-dry them Salted chicken legs, eggs and fish balls

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10.

Peel and slice the winter bamboo shoots, wash the chicken legs with warm water, beat the eggs liquid

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11.

Prepare chopped green onion and ginger slices

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12.

Pour the winter bamboo shoot slices into boiling water and blanch them before picking them up

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13.

Blanch the chicken legs in cold water, remove, wash and chop into pieces

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14.

Add the bottom to the non-stick pan oil, warm oil and pour egg liquid into it to make egg skin

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15.

Cut the egg skin into shreds

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16.

First add the winter bamboo shoot slices to the bottom of the bowl, then add the salted chicken pieces and fish balls, top with ginger slices and cooking wine

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17.

Pour in boiling water, enough water to cover one-third of the ingredients

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18.

Cover and steam over high heat for 30 minutes

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19.

Add shredded eggs and chopped green onion