Cooking Steps

1. 

   Step1:Fry the head and spine of silver carp until golden yellow on both sides, then boil with wate

2. 

   Step2:When the soup is boiled white, add the whole lamb leg and tripe, as well as ginger slices, white wine, pepper, pepper, wolfberry and red dates. Turn the heat to a small one (more ginger

3. 

   Step3:Remove the red meat and skin after cleaning the fish. Remove the fish and cut it into pieces and wash it with cold water and drain it. If you have a broken hand, you can use a knife to scrape the meat. If the meat is too broken, you don't need to wash it. Don't ask me why I know. My hands don't listen to my brai

4. 

   Step4:Mince the fish with peeled ginger and scallion. Add three spoons of starch, one spoonful of salt and one egg white and mix clockwise. When the mixture is evenly mixed, the resistance is the strength. Add spring water and continue to stir.

5. 

   Step5:When the spring water is saturated, the fish balls coagulate in cold water and do not disperse. Start to make fish balls

6. 

   Step6:Ignore this round pill. The first time I make it is that there is a little more water in the end. So add water carefully. Don't come and cook the fish balls in cold water and low heat. Soak them in cold water after cooking.

7. 

   Step7:Two hours later, the mutton soup is ready. The fish is rotten. Take out the mutton tripe slices. Filter the fish bones in the soup with a spoon.

8. 

   Step8:Put the filtered soup into the cut mutton and mutton tripe, fish balls and salt, and then it will be ready to eat. If you want to look good, you can put a few medlar PS dip plates. Our hometown is millet, onion and mashed garlic, put bean paste on it, and then pour a spoon of hot oil on it, and it will be a success