One live silver carp (500g)
3 pieces of ham
3 pieces of cooked bamboo shoot
25g tender pea shoots
Wash, bone and skin the carp, take out the flesh from the two sides, chop finely to a mash, add condiments, stir with force in one direction, and leave to expand.
Shape the carp mash into balls, put in a saucepan of warm water to "heal" for a while, bring the water to the boil, lower the heat, simmer till done.
Boil some clear soup, add condiments, drop in the fish balls, cook for a while, transfer to a soup bowl, add strips of bamboo shoot, ham and mushrooms.