Cooking Steps

1. 

   Step1:The dried silver carp is soaked in water.

2. 

   Step2:Chop the front leg meat into mince. Try to choose the front leg meat with a little fat. The taste will be softer and tender.

3. 

   Step3:Cut the shallots.

4. 

   Step4:Put the minced meat and onion into the mixing bowl. Add 1g salt, 2G soy sauce, 5g corn starch and 1 egg white. The addition of egg white can further increase the tender and smooth taste of meat.

5. 

   Step5:Stir in the same direction until the mince is strong. In the process of mixing, the water consumption and viscosity of the mince increase. The meat filling that locks the water will become full.

6. 

   Step6:Peel and slice the wax gourd.

7. 

   Step7:Put it in cold water. Boil for about 5 minutes.

8. 

   Step8:Turn the small and medium heat. Clench your fist. Squeeze the meat stuffing out of the tiger's mouth. Scoop up the balls with a small spoon and put them into the soup pot gently. Pay attention to the heat and strength, so as not to damage the shape of the balls.

9. 

   Step9:Cook for about 5 minutes. Add the marinated whitebait.

10. 

    Step10:Add about 1g salt. Continue cooking for about 3 minutes. Then you can get out of the pot.