1. The ingredients are detailed, 3 pieces of big head fish.
2. First peel the fish flesh, remove the fish red, and cut into pieces.
3. Soak the cut pieces of fish in water, add ginger slices to remove the fishy water.
4. Pour out the soaked blood water, add water again, the ratio of fish to water is 1:1, put it into a blender and beat into meat, keep the ginger slices and break together (must use a high-power blender, even small fish bones Shattered.)
5. Add 10g of salt to the mashed fish meat and an appropriate amount of chicken essence, and stir until it is vigorous.
6. Then add 2 egg whites and continue to mix well.
7. Cut the stamen into ten patterns with a 1cm thick carrot (as shown in the picture), about 1mm, do not cut, and then divide into small grains for later use.
8. Put the fish mud in the piping bag for piping (I can do whatever pattern I like to mount). See the picture for details. Soak the decorated flowers in warm water.
9. Finished appreciation...
10. It is non-greasy, high protein and low fat.
11. Food is an attitude to life.
12. The finished product can be eaten dry or in soup.
13. Mon-Water hibiscus, low-key elegance.
