1. Prepare the necessary materials (the fish was bought by the husband, and forgot to confess to him that it was used for fishballs, and he asked the seller to cut it into pieces, but it was not too small)
2. Use a spoon to scrape off the fish flesh, the scraped fish paste should be cleaned of the spines
3. After scraping all the fish paste, place it on the chopping board and chop it into a puree with the back of a knife.
4. Put the fish puree in a large bowl, add ginger and spring onion water and stir in one direction with a whisk
5. Then add salt/pepper and egg white and continue to stir until the fish paste is completely absorbed and sticky, then put it in the refrigerator for 20 minutes
6. Put a proper amount of water in the pot, hold the fish mud in one hand and squeeze it out with the tiger's mouth, and use the spoon to dig out the fish mud in the other hand and put it into the pot
7. Then turn the fire to slowly cook the fishballs (firstly blanch the fishballs on a low heat and then cook them over a medium heat)
8. Put a little salt in the bowl, pour boiling water and rinse, put the cooked fishballs in
9. Cut the rapeseed and soaked shiitake mushrooms
10. Put water in a pot to boil, pour a spoonful of arowana edible oil and some salt
11. Blanch the small rapeseed and shiitake mushrooms (I also blanched a slice of red pepper)
12. Put the rapeseed/shiitake/red pepper in the fishball clear soup.
The fish bones must be cleaned up, and the fish paste can also be finely chopped with a food processor. I directly chop with the back of a knife;
Adding scallion ginger water and pepper can improve the flavor and remove fishy; adding egg white fishballs is more tender and easy to shape;
Add some salt and oil to the blanched rapeseed to make the color more beautiful.
The fishballs made by the master also contained ham, which made the whole dish more fresh. I didn't have it, so I left it!