Fishball cuisine
By VicentaLakin
This soup's tasting sauce is garlic, and if it's not ready, you can get it yourself with a slow-fried garlic paste. It's very good. It makes the soup beautiful and not dim。
Recipe Recommendations
- Yellow fish ball 250g
- pork belly 12 tablets
- small turmeric slices 7 tablets
- garlic 5 capsules
- Garlic crisp 1 small package
- coriander 1 tree
- cabbage
- Yuba 200g
- edible oil 1 spoon
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- pot
- ten minutes
- ordinary
Steps for Fishball cuisine
1
Slicing mints, ginger slices, garlic cracks, crumbs cut, fish balls and garlic ready。
2
The cabbage wash is torn to pieces。
3
A spoonful of oil is in the pot, and the next five flowers fry the extra oil。
4
Garlic fried。
5
Put down cabbage, salt and soft cabbage。
6
Add an appropriate amount of boiled water。
7
Scrambles on the bottom of the casserole。
8
Lay the mackerel。
9
Pour in the open cabbage soup。
10
Fishballs go in the water and pour into the casserole。
11
5-8 minutes of cooking, with chicken and garlic, with a fragrance。
12
Nice and sweet soup。
13
The cabbage is sweet, the mackerel is soft, the soup is beautiful。
14
Fishballs are soft, fresh water。