Fishball violet soup
By VicentaLakin
The violet tastes salty, cold and pulmonary; it has the effect of softening, fresh water and retrieving kidneys; it is used for thyroid swelling, oedema, chronic bronchitis, cough, tumour, gonorrhoea, foot gas, hypertension, etc。
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Fishball violet soup
1
The mackerel is treated clean, half of the fish is taken, and the sting is removed。
2
Scratch the fish with a knife。
3
Put fish meat in the basin, add a little salt, pepper powder, and corn starch, and then rub it with your hands, and fall down dozens of times until the fish feel resilient。
4
Put water in the casserole, and put it into flat ginger and onions。
5
Squeeze the fish out of a tiger's mouth and form a ball。
6
The water boils and turns the fire, and the fishballs are put in the pot with a spoon, leaving their foam out。
7
When the fishballs float, they are boiled in purple。
8
Salt and pepper sauce。
9
Put onion flowers and a little salad oil。
10
Smash even。