material

Ingredients: 750g sea eel, 200g lean pork, shrimp1000g.

Accessories: 50 grams of fresh mushrooms, 50 grams of fat pork and 200 grams of sweet potato powder.

Seasoning: soy sauce 10g, salt 5g, monosodium glutamate 3g, sesame oil 10g, pepper 3g and onion 10g.

working methods

1. Wash and peel the sea eel, remove the bones with a knife, and take fish (about 500g);

2. Chop the fish into mud with the back of a knife on the chopping board, add 150 ml of clean water and refined salt into the basin, and stir it in one direction to make slurry;

3. When the pulp can float on the water surface, add sweet potato powder (sweet potato powder) and stir evenly in one direction to form fish ball slurry for later use;

4. Wash mushrooms, remove pedicels and cut into rice;

5. Wash shrimp, shell, dry and cut into rice;

6. Cut pork into rice;

7. Put the mushroom rice, shrimp rice and pork rice into a bowl, add a proper amount of soy sauce and monosodium glutamate, stir evenly to form stuffing and divide it into equal balls;

8. Remove the roots from the onion, wash and cut the beads for later use;

9. Put the fish ball paste on the palm of your left hand, put a meatball in the middle, then hold it with five fingers, squeeze the fish ball out of your thumb and forefinger, scoop it up with a special spoon (like a canned milk powder spoon) in your right hand, put it in a clear water basin and float on the water;

10. Slowly pour the fish balls in the clear water basin into the cold water pot, cook them with low fire, and then pick them up;

1 1. Put 500ml of soup in the pot, add refined salt and monosodium glutamate to taste, then add the cooked fish balls and burn them thoroughly until the fish balls swell;

12. Put 20 expanded fish balls into the soup bowl. Sprinkle pepper, onion and sesame oil on the soup.