1. Debone the mud carp, chop it into puree, add ginger, a few drops of cooking wine, oil, cornstarch, stir well and beat for 15 minutes.
2. Soak the dried shrimps and scallops one hour in advance. Cut the mackerel balls in half. Cut the tofu in half. Cut the cured duck kidney into one piece. Dice the white radish and blanch it for later use. Shred pork vermicelli. (Pig meal intestines need to turn the inner wall, add salt and cooking wine to scrub to remove the mutton)
3. Boil water, add carrots, scallops, shrimps and dried duck kidneys, turn to medium heat, and cook for 15 minutes.
4. Add the remaining ingredients, glutinous rice balls, pork vermicelli, minced dace, mackerel fish balls, and tofu, seasoning soup, boil over high heat, about 10 minutes.
5. Add coriander and green onions, and it's ready.
