Ingredients
500 g yellow catfish (or whitefish, mandarin fish), 200 g spinach leaves, 3 eggs, and an appropriate amount of clear broth and water.
Seasonings
80 g lard, 30 g scallions, 20 g each ginger and cooking wine, 8 g salt, 5 g MSG, pepper to taste, 100 g tomato paste.
Instructions
1. Remove the skin, bones, and small bones from the fish, then pound it into a fine paste. Remove any sinew, add a small amount of scallion-ginger water, then gradually add water to achieve a thin porridge-like consistency. Add salt and cooking wine, stirring vigorously until the mixture becomes glossy. Then add appropriate amounts of MSG, white pepper, lard, and egg whites, mixing well, and divide into three portions.
2. Leave one portion plain white, mix another with squeezed spinach juice to make it green, and stir tomato paste into the third to make it red, creating green, red, and white pastes.
3. Shape the three colored fish pastes into balls, gently place them into cold water in a wok, then gradually heat over the fire; once the water comes to a boil (avoid a vigorous boil), gently press the fish balls with the back of a ladle to ensure they cook through slowly, then remove and soak them in broth.
4. Bring the clear broth to a boil and season to taste, then add the fish balls and bring to a boil again. This soup features soft and tender fish balls in a light, fragrant, and refreshing broth.