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The recipe and detailed preparation steps for Three Fresh Steamed Dace Fish Balls

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The so-called "three fresh" ingredients are loofah, king oyster mushroom and cloud ear fungus. Once combined with the flavor of dace, they better bring out its fresh sweetness, making this dish clean-tasting yet not bland, fresh yet not vulgar. Ingredients: one dace, loofah, king oyster mushroom, soaked cloud ear fungus, chopped scallions, diced cured meat, dried shrimp, cornstarch, pepper powder, chicken bouillon powder, etc. Method: 1. First fillet the dace, keeping the whole head, bones and tail aside for later use. 2. Cut the dace flesh straight into thin slices, add an appropriate amount of cornstarch, salt and pepper powder to the fish flesh, together with chopped scallions and cured

The so-called "three fresh" ingredients are loofah, king oyster mushroom and cloud ear fungus. Once combined with the flavor of dace, they better bring out its fresh sweetness, making this dish clean-tasting yet not bland, fresh yet not vulgar.

Ingredients: one dace, loofah, king oyster mushroom, soaked cloud ear fungus, chopped scallions, diced cured meat, dried shrimp, cornstarch, pepper powder, chicken bouillon powder, etc.

Method:

1. First fillet the dace, keeping the whole head, bones and tail aside for later use.

2. Cut the dace flesh straight into thin slices. Add an appropriate amount of cornstarch, salt and pepper powder to the fish flesh, and mix together with chopped scallions, diced cured meat and dried shrimp in a clockwise direction until sticky, then throw it vigorously until springy, and shape into balls for later use.

3. Peel the loofah and cut into rib-like pieces. Slice the king oyster mushroom and cloud ear fungus, blanch them, drain off the water, season lightly with chicken bouillon powder and oyster sauce, and spread them with the loofah on the bottom of a plate. Place the dace fish balls on top and steam together for about 8 minutes. Drizzle with soy sauce and heated oil, and it is ready to serve.

Key points: When beating the fish paste, keep stirring in the same direction. Clockwise is mainly because it is handy and easy to apply force; if you stir repeatedly in different directions, it will not easily become sticky. As for the loofah and king oyster mushroom, they are used to absorb the fish juices. Changing the ingredients according to the season will make it even more flavorful.

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