Chinese Dishes - Rice noodles in fish soup with deep fried dace balls

Ingredient Some fresh black mushrooms, vegetables 1 pack rice noodles 160g seasoned dace paste 1 tbsp flour 3 eggs (beaten) 1/3 tsp salt 10 cups water

Seasoning

• Stock

• 360g dace bones

• 1 crucian carp

• 250g pork bones

• 500g radish

• 80g shark bones

• 2 stalks Chinese celery

• 1 tsp white peppercorns

• sliced ginger

• 2 cups water

1. Gut and wash the crucian carp. Wash the dace bone. Fry them in oil separately. Put them into a pot. Add sliced ginger and water. Boil for a while.

2. Wash and scald shark bones and pork bones. Peel the radish and cut into pieces. Wash celery and cut into lengths.

3. Put the above ingredients into a pot with peppercorns. Pour in water. Boil for 1 1/2 hours. Strain and discard the ingredients. Set aside.

4. Add flour and salt to the dace paste. Stir well. Pour in beaten eggs little by little with constant stirring. Scoop out this dace mixture and put it into hot oil. Deep fry until golden.

5. Boil rice noodles until done. Drain and put in a serving bowl. Boil vegetables and fresh mushrooms until done. Arrange them over rice noodles. Pour fish soup and put dace balls on top. Serve.