Lotus fish paste tofu

1. Wash the cabbage and trim it into the shape of lotus petals with scissors.

2. Use a toothpick to draw a few lines on the vegetable stem as patterns on the petals.

3. Wash the red amaranth, blanch it, and leave the soup for later use.

4. Heat the petals and soak for about 20 minutes to color them.

5. After thawing the bass, squeeze out the water and cut it into pieces.

6. Wash the old tofu and break it into pieces, then put it into a meat grinder.

7. Put in the Basha fish chunks, add pepper, ginger powder, cooking wine, and salt, and stir until mashed.

8. Pick out the unbroken fascia.

9. Take a few small bowls and apply a little oil inside to prevent sticking.

10. Put the tofu and fish paste into a bowl, smooth the surface, and add a few green beans.

11. Bring water to a pot, reduce heat, and steam for about 10 minutes.

12. Use water starch to thin out the sauce.

13. Place the colored petals on a plate and top with steamed fish paste and tofu.

14. Pour over the sauce, cut the sweet potato leaves into lotus like shapes and place them on a plate.