1. Wash the pork and cut into pieces. Put it into the meat grinder.
2. Add green onion, ginger and garlic. Shiitake mushrooms.
3. Beat into delicate meat.
4. Add all the spices. A little bit of salad oil and a little bit of water.
5. Stir in one direction evenly. Make meat filling.
6. Crucian carp. Wash and add cooking wine to remove fishy.
7. Melt the pork suet in the pot.
8. Fry the fish until golden on both sides.
9. Add an appropriate amount of water and pepper. Bring to a boil!
10. Turn to medium heat and simmer for 20 minutes, scoop out the fish soup and make the prepared meat filling.
11. Put clear water in a pot and boil.
12. Add the Chinese cabbage and hand, boil and float.
13. Scoop the fish soup into a bowl and add the chicken essence, salt and chopped green onion.
Tips:The fish soup must be boiled first, and the soup that is cooked must be boiled in clear water and then scooped into the fish soup.
