Ingredients: 200g black carp meat, 100g ginkgo nuts, oil, refined salt, juice of chive and ginger, egg white, water chestnut powder, gourmet powder, glutinous rice power

Recipe:

1. Mince the black carp meat. Add stock, salt, gourmet powder, pepper, juice of chive and ginger, Shaoxing wine, egg white, water chestnut powder and little glutinous rice powder. Stir to mix them up. Make go piece-sized balls and braise in stock till done.
2. Cook shelled ginkgo nuts till done. Heat the wok over a strong fire. Put in a little oil, some stock, black carp meatball and ginkgo nuts. Add gourmet powder and salt. Sauté and make a paste. Pour on some done oil. Remove and serve.