Fish sausage shrimp meatballs soaked with watercress
Ingredients: salt,sai Yeung Choi,oil,fish intestine
Recipe Recommendations
- fish intestine 2 decks of
- sai Yeung Choi 250G
- oil 2 tablespoons
- salt 1 scoop
- salty and fresh
- cook
- ten minutes
- simple
Steps for Fish sausage shrimp meatballs soaked with watercress
1
Cut open the fish intestines with scissors, wash them, and marinate them with salt.
2
Cut the shrimp meatballs and meatballs in half and use a knife.
3
Wash the watercress for later use.
4
Add ginger slices in a hot oil pan and stir until fragrant. Add the fish intestines on both sides and fry them yellow.
5
Add a large bowl of warm water and bring to a boil. Add shrimp balls and meatballs and cook until they bloom and surface to the surface.
6
Pour in the watercress and cook until it breaks raw.Fish sausage shrimp meatballs soaked with watercress Make Tips
The fish intestines have been salted, and the shrimp balls and meatballs are flavorful enough on their own, so there is no need to add salt when making the soup.