Rinse the frozen dragon fish with water, rinse off the ice, wipe the water with a kitchen towel, and cut the diced-diced into a velvet (mud).
The good fish is enlarged in the bowl.
Cut the carrot into a silk, cut into the end, put in a bowl, add a teaspoon of salt, a little white pepper.
Add 2 scoops (drinking spoon) of starch (corn, potato, mung bean starch). If you don't add starch, you can stir it in one direction and stir it for a while.
Use chopsticks to stir in one direction. Be sure to stir up your strength. Stir until it is particularly sticky, and it will work when the agitation is too hard. If it is not stirred well, it will be easy to disperse when boiled.
Add the right amount of water to the pot, the water is half-opened (must not wait for the water to open, the water is easy to boil the meat, not tender), grab the meat stuff with water in one hand, squeeze out from the tiger's mouth, squeeze out a group, paste with a spoon Stop digging out the meatballs, put them in the water along the pot, and dug out the balls, wait for the balls to float up, and wash the small greens into the pan, season with salt, pepper, vinegar and sesame oil. pot!
When you dig the meatballs, the hands and spoons are dipped in water, not sticky hands and spoons. Green bean tofu fans can be added.