Chrysanthemum Fish Ball Hot Pot
[Ingredients] 50 grams fresh chrysanthemum petals, 50 grams duck intestine, 250 grams cleaned grass carp meat, 100 grams golden needle mushrooms, 150 grams lettuce tips, 75 grams soaked vermicelli, 200 grams tofu, 20 grams ginger, 15 grams green onion, 10 grams refined salt, 30 milliliters cooking wine, 3 grams ground pepper, 4 grams monosodium glutamate, 15 grams sesame oil, 5 eggs, 2000 milliliters bone broth.
[Preparation]
1. Clean and prepare golden needle mushrooms, lettuce tips, and vermicelli; drain water. Blanch tofu briefly in boiling water, then cut into cubes. Rub duck intestine with vinegar and salt, rinse clean, drain, and slice. Place all ingredients in a serving dish.
2. Remove bones from carp meat and pound into paste. Chop chrysanthemum petals finely. Wash and chop 10 grams each of ginger and green onion. Separate egg yolks from egg whites. Mix carp paste and chrysanthemum powder to form chrysanthemum fish paste. In egg white, add a little water, then mix in 2 grams monosodium glutamate, 5 grams refined salt, 20 milliliters cooking wine, 5 grams sesame oil, and chopped ginger and green onion. Stir well and set aside.
3. Place hot pot on stove, pour in bone broth and bring to a boil. Add ginger, salt, cooking wine, and ground pepper, boil again, skim off foam. Use a small spoon to shape chrysanthemum fish paste into balls, coat them with egg white, then place in the hot pot. Add sesame oil, bring to a boil. Serve soup and cook other ingredients, enjoy eating fish balls.
[Usage] Best consumed directly by eating and drinking soup.
[Benefits] Nourishes yin, clears heat, calms liver, dispels wind.
[Indications] Suitable for yin deficiency with internal heat, dry mouth and throat, red swollen throat, dizziness, headache, etc.
[Notes] Chrysanthemum has functions of dispersing wind-heat, clearing heat, improving vision, and detoxifying. Combined with grass carp, it enhances nourishing yin, clearing heat, calming liver, and dispelling wind.
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