Raw materials equipped with:
One tail of yellow croaker (about one catty), two or two fat meat, five dollars of winter shoots of shiitake mushrooms, two dollars of ham, two dollars of minced ginger, twenty green beans, one egg white, one point of sugar, three points of monosodium glutamate, four points of refined salt, two dollars of cooking wine, two dollars of broth, three dollars of chicken fat, and one or two dollars of wet starch
Preparation Method:
1: Shiitake mushrooms, winter shoots, ham and fatty meat are all cut into thin strips. The fish is chopped from the lower mouth, patted with the back of the knife, let the fish be pulled off, and then the meat slices are peeled down the bone from the tail, and the skeleton of the fish is put into the plate as it is, and the fish head is to be grilled.
2, the fish slices into a thick slice, and then cut into an inch and two minutes long, one point thick silk, plus meat, winter mushrooms, winter shoots, ham, green onion, ginger, cooking wine, sugar, egg white, fine salt two points, starch five dollars, stir well into filling, squeeze into eight eight-point large balls by hand, placed on the fish rack and both sides, steamed and taken out, pour the original soup into a stir-fry spoon, add broth, cooking wine one dollar, fine salt one point, green beans boiled, sprinkled with monosodium glutamate, hooked with thin mustard, drizzled with chicken fat, poured on the fish balls.