[Shandong cuisine] Furong three fresh fish balls(lu cai fu rong san xian yu wan )
[Shandong cuisine] Furong three fresh fish balls
Introduction:
Production steps:
Materials required:
Fish: 200g
Scallops: 100g
Shrimp: 100g
Eggs: 4
Green vegetable heart: moderate amount
Cooking wine: moderate
Salad oil: right amount
Wet starch: appropriate amount
Salt: right amount
matters needing attention:
Production difficulty: ordinary
Technology: stir fry
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Lu Cai Fu Rong San Xian Yu Wan
[Shandong cuisine] Furong three fresh fish balls
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