Korean fish cake soup
By VicentaLakin
Light
Recipe Recommendations
- fish cake appropriate amount
- small fish
- Khumbu
- white radish slices half a
- shrimp appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Korean fish cake soup
1
No pictures, so text it out. The first step is to put in a casserole a proper amount of water (deeper pots can be used), put in three or so knobs, 10 small fish, boiled, boiled for a little more, boiled the sea belt and the smell of small fish, and thrown it out with a leaking spoon。2
Fish cakes are the kind that buys off-the-shelf Koreans, and a bag of about seven pieces can be cooked directly in the pot in the desired shape, with a string of mackerel sticks in a roll (preferably a string up, the boiler will drop)。3
In the pot, cut white carrots, shrimps, or sea rice (which you can put in as much as you like, just for the sake of freshening) are cooked, with a string of fish cakes, a spoonful of seafood sauce, a proper amount of salt, so that it can be cooked。Korean fish cake soup Make Tips
This soup is light, fresh, oily, and it doesn't have much sauce. I think it's good。