Steamed fish cake with lotus root balls

1. Nine pork lotus root balls and one piece of fish cake sliced.

2. Place 6 balls in the center of the bowl first.

3. The fish cake slices are placed around the meatballs, with the remaining three meatballs placed in the center.

4. Pour in two or three spoons of plain chicken soup and steam over water for 10 minutes.

5. Original chicken soup 130g, add some corn starch and water to bring to a boil. Cut scallion leaves into small pieces.

6. Pour the chicken soup into a wok and heat it over low heat.

7. Add water starch and make a glass sauce. Add 2 drops of fresh soy sauce and an appropriate amount of salt (plain chicken soup without salt). The taste should be lighter.

8. Take out the steamed fish cake and pour in the sauce.

9. Sprinkle scallion leaves for decoration.