Spanish mackerel ball soup
Introduction:
"The leftover stuffing of Spanish mackerel bean curd dumplings was made into a pot of meatball soup by the way. It hasn't been released. Hey, hey! "
Production steps:
Step 1: boneless Spanish mackerel, chopped. Cut mushrooms and mix with fish.
Step 2: stir the minced meat, salt, chicken essence, cooking wine, five spice powder, ginger powder, sesame oil, olive oil and starch in one direction.
Step 3: stir the meat.
Step 4: Boil the water in the pan. Just dig a spoon with a spoon and put it in the pot, because the fish is very sticky and easy to make balls.
Step 5: cut the green onion well,.
Step 6: cook for a while, add a little salt in the soup, add some pepper, and then pour some sesame oil when out of the pot. Sprinkle with scallions. The delicious meatball soup is ready,,
Materials required:
Spanish mackerel: moderate
Lentinus edodes: right amount
Scallion: right amount
Salt: right amount
Five spice powder: appropriate amount
Starch: right amount
Chicken essence: appropriate amount
Cooking wine: moderate
Olive oil: right amount
Pepper: right amount
Ginger powder: right amount
Sesame oil: appropriate amount
Note: Spanish mackerel taste very fishy: with ginger powder, pepper, have to fishy effect, a little vinegar can also Oh!!
Production difficulty: simple
Process: boiling
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Ba Yu Wan Zi Tang
Spanish mackerel ball soup
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