1. Raw material diagram.
2. Thaw the Long Li fish fillet and cut into thin slices.
3. Add 1/4 teaspoon of salt and chop until gumming.
4. Put the fish puree in a large bowl, add oil, cooking wine, cornstarch, and pepper.
5. Stir in the same direction.
6. Crush the tofu, add salt, light soy sauce and egg whites and mix well.
7. Dump the fish paste into balls and place it on the tofu. (Usually I use chopsticks to pick it up directly, but this time I made balls for taking pictures.)
8. Bring water to a boil, put the tofu balls in and steam for 8 minutes.
9. Just sprinkle with chopped green onion.
10. It's very smooth and tender, and kids love it very much.
