Fishball soup
By VicentaLakin
Fishball soup is a delicious home-grown soup, and it is important to make a good fishball soup process, and it is essential that food products choose fish that are less alive. It's nice and smooth out of fishball soup。
Recipe Recommendations
- Spanish mackerel appropriate amount
- fat appropriate amount
- leek appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- eggs appropriate amount
- starch appropriate amount
- water appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Fishball soup
1
The fresh catfish is about 1,000 grams each, and the abdomen are cut to remove the intestines and gills from the water for repeated wash-up。2
Slashed from the bottom of the fish to get fish meat on both sides of the head. The skins and stings are removed and two or two pigs are cut to the ground。3
An appropriate amount of pepper is poured into the container to soak in the open water, so that the onions are cooled and the ginger is cut and soaked for some time。4
Cutting up the mud and putting it in the container with a proper amount of perfume, wine, starch and an egg pouring into ginger。5
Remember that the water must enter several times during the mixing and must be mixed in one direction from the beginning, and the mixed meat pie must be placed in the freezer for 30 minutes。6
An old leaf is washed clean with water and immersed for 30 minutes to remove pesticide residues better if time permits. After the dry water, cut to the end。7
The cut cuisine is mixed in a single direction。8
The boiler is boiled to the bottom of the pot with a little bubble and a small spoon is used to feed the meat into the pot。9
The fishballs will be boiled in the pot, and then the fire will be closed and the salt will be added to the proper amount of salt, and the proper amount of white vinegar and pepper powder will be added to their taste。