Fish ball soup is a common dish in the restaurant, fish bone minced meat into a clay, stirred vigorously, out of the incense, and then with carefully boiled broth, umami mixed, but each has its own attitude, fish balls fresh tender teeth, soup salty and refreshing.
<h1 class="pgc-h-arrow-right" > yellow croaker ball soup</h1>
Yellow croaker ball soup
Batch prefabrication:
1. 500 grams of yellow croaker cut off the head and tail, remove the internal organs and scales, wash and control the dry water, and then slice the fish on both sides in turn, and discard the fish bones.
Remove the head, tail and guts of the small yellow croaker
The two sides of the fish are sliced in turn, and the fish bones are discarded
2. Put the fish on the cutting board, chop into small pieces with a knife, add minced ginger, minced green onion, chopped coriander, pour in the Delicious soy sauce, continue to chop until finely chopped, evenly, put into the basin, add 100 grams of egg white, repeatedly beat for 5 minutes.
Chop the fish into small pieces and add chopped green onion, minced ginger, chopped parsley and soy sauce
Continue chopping until the fish is finely minced and incorporated into the basin
Add the egg whites and whisk well
Cooking process:
1. Pour 1 kg of the prepared bottom soup into the pot and boil, take 200 grams of the mixed fish, re-wrestle, squeeze into balls with your hands, put them into the boiling soup in turn, stir gently to avoid sticking to the bottom, change to medium heat and cook for about 5 minutes after the fish balls are cooked, until the fish balls are cooked through, add 4 grams of salt, 5 grams of monosodium glutamate, 1 gram of pepper into the casserole and re-boil after stopping.
Squeeze the filling into balls
Put the boiled fish ball soup in a casserole dish and bring to a boil in a pot stove
2. Add 30 grams of diced artemisia annua to 20 grams of aged vinegar, pour into the boiling soup and cover the table.
Add the diced artemisia annua to the rice vinegar and mix well, pour into the boiling fish ball soup and serve
To prepare the soup:
Wash the small clams 2.5 kg into the barrel, add 10 kg of water to the boil, go to the net foam, change the medium heat to continue to cook for 10 minutes, until the umami taste is fully overflowed after the ceasefire, the clams will be fished up, the original soup is slightly precipitated after removing the dregs, add 5 kg of chicken soup to mix well, after the heat is boiled, leave the heat to cool.
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