How to make "Chinese Meat and Fish Meatball Soup"
1. First of all, it is necessary to cut the fish and meat into small pieces. Then put the chopped pieces in a blender and grind until the fish and meat pieces become a homogeneous mass. Now we add starch, egg white and rice wine here (if there is no rice wine, dry sherry can easily replace it). After that, pepper and salt. We knead everything well.
2. Finely chop the leek (only the white part) and add it to the cooked minced meat. We put all this in a cool place (refrigerator) for thirty minutes.
3. Wet hands in cold water (so the minced meat will not stick to your hands) and roll balls from the finished minced meat, the approximate diameter of which is about two centimeters.
4. Now cut the leeks (green top) and mushrooms into strips. Bring the broth to a boil, salt if necessary. Gently dip the meatballs into it, and cook for five minutes, then add the onions and mushrooms. Cook for another five minutes. Serve with finely chopped cilantro and chili.