1. The tails of silver carp are peeled, large bones and red fish are removed, cut into small pieces, and placed in a bowl to rinse off the blood.
2. Put the fish cubes into the blender, add the green onion and ginger water and stir into the minced fish.
3. Add salt and chicken broth to the minced fish, stir well, then add a spoonful of salad oil and stir to blend.
4. Use a flat-mouthed piping mouth with teeth, put the stirred fish paste into the piping bag, and squeeze out the lotus petals in the small plate.
5. Squeeze the six petals to form a layer of petals.
6. Squeeze a layer of smaller petals and place a piece of vegetable moss to decorate the flower center.
7. Slide the squeezed fish paste lotus into the water.
8. Cook over a small fire.
9. Wash the shepherd's purse, put it into a blender and add a little water to make a vegetable juice.
10. Beat the eggs, pour the vegetable juice into the water and egg mixture, and season.
11. Divide into small bowls and steam in a steamer over low heat.
12. Put the boiled fish paste and lotus on the steamed egg, and pour the seasoned gorgon sauce.
Tips:When stirring the fish paste, it is best to add ice water, because the mixer will generate a lot of heat when rotating at a high speed, which will make part of the fish paste mature, which is not conducive to the stirring.
Second, adding a little salad oil will make the fish paste taste more delicate.
3. Before mounting the flowers, let the small plate sit in the water so that the lotus will slip into the water easily after mounting.
