Pickled watercress with fish intestines and shrimp balls
Introduction:
"A very sweet soup."
Production steps:
Step 1: cut the fish intestines with scissors, wash them and marinate them with salt.
Step 2: cut the shrimp balls and meat balls in half, then cut them with a knife.
Step 3: wash watercress and set aside.
Step 4: stir in ginger slices in hot oil pan and fry fish Intestines on both sides.
Step 5: add a large bowl of warm water and bring to a boil. Add shrimp balls and meat balls and cook until they bloom.
Step 6: pour in the watercress and cook until it is unripe.
Materials required:
Fish intestines: 2 pairs
Shrimp balls: 500g
Watercress: 250g
Oil: 2 tablespoons
Salt: 1 teaspoon
Note: fish intestines have been salted, and shrimp balls and meatballs are tasty enough, so there is no need to put salt in the soup.
Production difficulty: simple
Process: boiling
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Yu Chang Xia Wan Jin Xi Yang Cai
Pickled watercress with fish intestines and shrimp balls
Fried pork with sweet potato and purple cabbage. Liang Shu Zi Gan Lan Chao Rou
Lazy version - no kneading small oven fast bread. Lan Ren Ban Mian Rou Xiao Kao Xiang Kuai Su Mian Bao
Eight treasures rice with brown sugar. Hong Tang Ba Bao Fan
Stir fried pork with green pepper. Qing Jiao Xiao Chao Rou
Cucumber with egg and ham. Ji Dan Huo Tui Ban Huang Gua
Baked balsam pear with egg yolk. Dan Huang Ju Ku Gua
Fried ham sausage with celery. Xi Qin Chao Huo Tui Chang