Fish ball soup(tian yuan yu wan tang )

Fish ball soup

Introduction:

"There are 13 people in my family. We usually go our separate ways for work, and we only get together until the Spring Festival, so I always prepare for the Spring Festival dinner in advance, so that the family members who have been separated for a year can have a delicious new year's Eve dinner. According to my family's custom, a bowl of soup before meals, so I will serve the first course of the garden fish ball soup. The fish ball means that the family is finally reunited. The fish also means that there is surplus every year. Sweet corn and carrots are added to make this bowl of soup look more appetizing. "

Production steps:

Step 1: prepare the material of the fish ball, remove the big bone of the fish and fat

Step 2: remove the skin of the fish, chop the fish and fat into mud

Step 3: soak onion and ginger powder in cooking wine to make onion and ginger juice, and mix 30g starch with 30g water to make water starch for standby

Step 4: mash the fish with soy sauce, soy sauce, salt, pepper, chicken essence, onion and ginger juice

Step 5: stir the fish mud into strength in one direction, then add the lake powder, stir it up, and then add the lake powder. In this way, stir the fish mud until it is strong, and press it flexibly

Step 6: put the fish mud still for more than 2 hours. If you have enough time, put it in the refrigerator overnight

Step 7: cut the sweet corn and carrot into small pieces

Step 8: after a period of time, the fish paste can be taken out to make fish balls. Grab a handful of fish paste with your left hand and squeeze out the fish balls from the mouth of the tiger. Dig out the fish balls with a spoon and put them in clean water

Step 9: after the fish balls are ready, simmer them slowly over low heat

Step 10: when the fish balls are ready to be cooked, add the corn and carrot pieces, turn the heat to cook the corn and carrot, add salt, a small amount of delicious soy sauce, stir well, and then start the pot

Materials required:

Fish: 300g

Sweet corn: 1

Carrot: 1

Fat pork: 50g

Starch: 30g

Scallion: right amount

Raw soy sauce: About 5ml

Veteran: About 5ml

Salt: 8g

Pepper: small amount

Cooking wine: 15ml

Chicken essence: small amount

Delicious soy sauce: small amount

Ginger powder: appropriate amount

Note: 1. Adding some fat in the fish will make the fish balls crispy and tender. If you don't like the fat, you can not add it. 2. The fish mud must be stirred in the same direction. 3. The stirred fish mud must be kept for more than 2 hours, preferably overnight. 4. You can choose your favorite side dishes, such as yam, mushroom, etc

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Tian Yuan Yu Wan Tang