A live fish (about 500- 1000g). 5 grams of ginseng, 0/0 grams of hopp/kloc, 20 grams of floating wheat, one egg and 50 grams of ham. Ginger 15g, onion 15g.

Exercise:

Cut off the head and neck of the meatball fish, drain the blood, put it in a pot and soak it in boiling water for 3 minutes, then take it out, scrape off the black film on the back and skirt with a knife, then peel off the white clothes on the four feet, and cut off the claws, tail and abdominal shell.

Take out the internal organs and grind them clean.

Put the wok on the fire, add water and fish balls, cook for about half an hour, then take it out, put it in warm water, tear off the butter, remove the thick bones of the back shell, abdominal nail and nail limb, clean it, cut it into small pieces with a square of 3 cm and put it in a bowl.

Cut the ham into small pieces, dice the raw board oil, and cover the fish with balls.

Put half the seasoning (monosodium glutamate is not used for the time being), ginger rice and clear soup into a bowl.

Wrap the floating wheat and lotus seeds in cloth and put them into the soup.

Grind ginseng into fine powder, sprinkle it on it, seal the bowl with wet cotton paper, and steam it in a cage for 3 hours until the fish is crisp and rotten.

After the fish comes out of the cage, remove the onion knot, turn over the bowl, pour the original soup into the pot, season with the remaining half of the seasoning and monosodium glutamate, remove the floating foam after boiling, then beat an egg in the soup and pour it on the fish.