Snowflake Fish Curd Soup

125 g Skinless, boneless fish fillet 2 Egg whites 150-200 ml Water 5 g Salt 10 g Ginger juice 30 g Starchy solution 10 g Chicken oil

Salad oil 15 g Dried mushrooms, soaked and chopped Lettuce shreds A few slices of carrots 300 ml Vegetable or chicken broth 5 g Jiafan rice wine Salt to taste

1. Chop the fish fillet until it reaches the puree consistency and dissolve it with some water. The quantity of water depends on the texture of fish, at about 150-200 ml.
   
2. Season with the salt and stir constantly until thick and smooth. Then add in ginger juice, starchy solution, egg whites and chicken oil. Mix until the mixture is well combined and smooth.
   
3. Place a wok or skillet over the low-middle heat and add in enough salad oil. Using a tablespoon to scoop the fish mixture into the heated oil. Take out as soon as the fish has shaped. Rinse them with a bowl of boiled water to get rid of extra oil.
4. Add the broth in a skillet together with rice wine and salt. Bring it to a boil. Thicken with a little starchy solution. Add in mushrooms, carrot slices and lettuce. Return the fish and stir briefly. Serve immediately.