Ingredients (for 4):
- Minced dace meat - 600 g
- Chinese sausage - 1
- Dried shiitake mushroom - 3
- Dried shrimp - 2 tbsp
- Spring onion - 4 sprigs
- Coriander - 1 sprig
- Black moss - 1 tbsp
- Vermicelli - 25 g
- Chicken - 1
- Ginger - 3 slices
- Chinese lettuce - 400 g
- Soy sauce - 1 tsp
- Sesame oil - 1 tsp
Procedures:
1. Clean the chicken and remove the skin. Cut 3 slices of ginger. Then boil a pot of water and then add in the ginger and chicken to boil for 2 hours.
2. Chop the white parts of spring onion into small pieces. Chop the coriander into small pieces.
3. Wash the dried shrimps and then soak for a while to soften. Then chop into small pieces.
4. Steam the Chinese sausage for 15 minutes. Then cut into small pieces.
5. Soak the dried shiitake mushroom until softened. Then remove the stem and chop into small pieces.
6. Soak the black moss in water, then chop into small pieces.
7. Wash the Chinese lettuce and then soak in water for a while. Remove the stem and break it up.
8. Soak the vermicelli in water until softened. Then drain the water.
9. Heat a cup of water, then add in the vermicelli to cook until becoming transparent.
10. Remove the vermicelli and flush in cold water. Then drain off.
11. Mix the minced dace meat with Chinese sausage, dried shrimp and dried shiitake mushroom. Then add in the spring onion and coriander. Mix well. Last add in the chopped black moss and mix well. Smash it repeatedly to gain a bouncy texture.
12. Boil the chicken stock in a pot and then turn off the heat.
13. Use the hand to scoop up some dace meat and squeeze through the thumb and forefinger to form a ball, using a spoon to get it into the stock. Finish all the dace meat in such manner.
14. Turn up the heat and cook until the stock is boiling, and remove the dace ball when they float.
15. Add the Chinese lettuce and vermicelli. Bring to boil.
16. Add the dace ball back in. Season with soy sauce and sesame oil, then serve.
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