Fish Ball Soup Materials: One live silver carp (500g) 3 pieces of ham 3 pieces of cooked bamboo shoot 25g tender pea shoots one mushroom Preparations 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.