The imperial concubine takes a bath

Overview

How to cook The imperial concubine takes a bath at home

Prepare grass carp
Use a knife to cut open the grass carp fillets
Fish heads and bones are left for stew
Remove the large bones from the fish under the fillets
Colored skin under the film
Cut into small cubes
Chop into fish meat
Fish head and fish bone stew is cooled and set aside
Beat the chopped fish filling into an egg white, add corn oil, salt, chicken essence and beat in one direction
Cut the cucumber into equal-sized pieces
Use the root of a knife to dig a cellar
Peel the longan, cut off the tail, and scoop out the longan core
Fill the longan with fish filling
Place on cucumber
Add water to the pot and bring to a boil, then steam for 6 minutes
Soak wolfberry in water in advance
Add 1 bowl of water to the pot, add a little salt and chicken essence, bring to a boil and add the water starch
Pour over the steamed longan fish balls
Put the wolfberry
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