1. Split the fish tail pieces and remove the fish bones and belly thorns.
2. Then remove the fish skin and red fish, cut into diced fish, rinse in the water to remove the blood, cut some ginger slices and put it in to remove the fishy.
3. Then put it in a blender and add water to stir into the minced fish [the ratio of fish to water is 1:1], and stir together the ginger slices.
4. It is best to use a high-horsepower mixer to stir and mix the minced fish, so that the minced fish will be very delicate and the small spines will be crushed.
5. Add salt to the fish paste, stir the MSG vigorously, then add the egg white and stir to fuse.
6. Put the fish paste into a piping bag and squeeze out the first layer of petals in a small plate. The flower shape can be chosen by yourself, round, five-petal or six-petal will do.
7. Squeeze the first layer of petals, and then squeeze another layer.
8. Cut out 1cm thick carrot segments, cut out the stamens horizontally and vertically, connect the bottoms, and then divide them into small pieces.
9. Put the small stamen in the middle of the hibiscus flower.
10. Gently slide the finished hibiscus flower into the water.
11. Slowly boil it over.
12. Bring the chicken broth to a boil, add fish hibiscus and small choy sum, and season.
Tips:Before decorating the flowers in the dish, let the dish have a layer of water on the surface, so that the mounted flowers will slide into the water easily.
