1. After thawing the longli fish, wash and absorb the water. After removing the shrimp thread, wash the shrimp. Soak the black fungus in water and wash it.
2. Prepare ginger, salt and cooking wine
3. Cut the dragon fish into small pieces and add the shrimp to the wall breaker, then add the ginger, salt and cooking wine together
4. Add 10 grams of olive oil
5. After the wall breaker is energized, select agitation, and the speed is 9
6. Stir it into a muddy shape
7. After taking it out, it is picked up by hand and continuously beaten into the basin to make the fish more elastic. After being picked up, it continuously rolls out to extrude smooth balls
8. When the water in the pot is boiled, turn to low heat, use a spoon to transfer the meatballs into the pot, cook them on a slow fire, and pick them up
9. In a separate pot, add water, pour the black fungus into a boil, and add olive oil
10. Season with salt
11. Add chicken essence to taste
12. Finally, add the meatballs to a boil and turn off the heat to bring out
13. Put it into a bowl and sprinkle a little chopped green onion.
Tips:1. The meatballs are salty during making, so you don’t have to be too salty when making the soup
2. The meatballs are very tender, they are already cooked when they are made, and just add them to the boil for fusion.
