Fishball chicken soup
By VicentaLakin
Fishball chicken soup, a very nice and fresh soup, with fresh chips in the chicken soup and fresh and smooth fish fish balls, is our local practice, drinking from a young age to a large size, more beautiful than pure chicken soup. Fish balls are made manually in our kitchens, made out of big blue fish meat, ready to enter, softly slender fish balls absorb fresh chicken soup, very good mouths. It's a very simple way to cook. It's easier than cooking. There's no smoke。
Recipe Recommendations
- local chicken half a
- fish ball 200 grams
- bamboo shoots 100 grams
- ginger 4 tablets
- salt 6 grams
- cooking wine 2 tablespoons
- salty and fresh
- stewed
- half an hour
- simple
Steps for Fishball chicken soup
1
Chicken bars in the pot, two spoons of wine and two gingers, boiled in the fire。
2
Pick up good-water chickens and wash the fumes with warm water。
3
The chickens are put in the pot, half the pot, and the two ginger pressure pots are boiled for 20 minutes。
4
When we cook chicken, we can cut the slices and put them on the board and cut them into a big thin spare。
5
When the chicken in the pot is served, it is put in a chip and four grams of salt continues to be cooked for 10 minutes。
6
Put fishballs in the pot and boil them till they float。
7
The delicious fishball chicken soup is ready。