Chopped Fish Ball
1.
The grass carp is slaughtered and cured, the belly bone and skin are removed, the red tendons are removed, and the fish is cleaned and cut into thin slices.
2.
The cleaned fish is placed on a cutting board, chopped into mung bean-sized pieces, and placed in a bowl.
3.
Add 500 ml of clean water and refined salt to the fish cubes in two times, stir in one direction until the fish is sticky, and place it in a cool place to swell.
4.
Cut 5 grams of cooked ham into thin slices, and chop the rest into fines.
5.
Remove the stems of the shiitake mushrooms, wash, deep-fry, drain the oil, and set aside.
6.
Add rice wine, cooked lard, ginger juice, minced ham, and MSG to the minced fish and mix well.
7.
Take a wok, scoop into 1500 ml of cold water, squeeze the fish paste into a fishball with a diameter of about 4 cm, and squeeze it down into the pot.
8.
Then set the wok to medium heat and gradually heat it up. If the water is slightly boiling, add cold water to prevent the fishballs from growing inside. Gently flip the back of the spoon to remove the foam at any time until the fishballs are white. Boil for 5 minutes on low heat, then bring to a boil on high heat.
9.
Take a bowl, add salt and monosodium glutamate, put the fish ball and soup into the bowl, cover with sliced cooked ham, mushrooms, and green onions, drizzle with cooked chicken fat and serve.
