Fresh fish balls and loofah soup
By ShannonKuhic
Ingredients: chicken essence
Recipe Recommendations
- fish pieces a
- loofah appropriate amount
- ginger appropriate amount
- wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- cornflour appropriate amount
- edible oil appropriate amount
Steps for Fresh fish balls and loofah soup
1
Buy fish pieces with fish belly
2
Divide it into several pieces according to your own requirements (I use the fish belly to make braised, the fish meat to steam, and remove the fish bones from the rest and chop them into fish minced)
3
Fish with fish bones removed
4
Chop the fish meat and add seasoning to marinate
5
Flavor evenly stirred fish
6
Use a fruit digger to dig the minced fish into a round ball (you can also squeeze the minced fish into a round ball with your hands)
7
Prepare loofah (some places are called Shenggua, water melon)
8
The peeled loofah is cut into pieces with a hob method
9
Boil boiling water in a pot and then add the prepared fish balls to boil until 8 ripe.
10
Put the loofah pieces on the fish balls when they are cooked until they are 8 ripe, try the taste, and add a little salt and chicken essence.
11
Remove the green towel gourd and serve in the soup bowl.Fresh fish balls and loofah soup Make Tips
Warm tip: The loofah does not need to be cooked too well, just cut off the green, so as to maintain the refreshing green taste of the loofah.