1. The black fish is washed and processed, and cut into pieces for later use
2. Remove the bones of the fish and stir it into a puree
3. Add minced ginger and garlic, cooking wine, salt, chicken essence to the fish paste, add an egg, and beat evenly with your hands (one direction)
4. Hold a handful of fish paste, squeeze out the fish balls with the thumb and index finger of the tiger
5. The fish balls are prepared one by one, directly into the boiling water pot and boil for a while to set shape
6. After the fish balls are shaped, take them out and put them in cold water for later use
7. Wash the white jade mushrooms and set aside
8. Wash the soft tofu, cut into pieces and set aside
9. Saute ginger slices and garlic in hot oil
10. Add other cut fish pieces and fish bones, stir fry, add a small amount of cooking wine to remove fishy
11. Add boiling water and simmer until the fish soup is white
12. Add the washed tofu and mushrooms and stew together
13. Add salt and some chicken essence
14. After simmering for a while, you will be able to serve it out, complete
Tips:1. If you have time, you can chop the fish puree with the back of a knife to make it more vigorous
2. You can use chopsticks and hands to stir the fish puree, but it must be stirred in one direction until it has a drawing effect.
3. When starting to process the fish, don’t throw away the big bones and fish heads. They can be used in soup.
4. If you like milk flavor when stewing fish soup, you can also add appropriate amount of milk, depending on your personal taste
5. Since the fish balls have been seasoned, pay attention to the amount of seasoning in the fish soup
