Crucian carp and balsam pear meatball soup(ji yu ku gua rou wan tang )

Crucian carp and balsam pear meatball soup

Introduction:

Production steps:

Step 1: fry the cleaned crucian carp in the pan, then put ginger slices to remove the fishy smell, and sprinkle appropriate amount of salt.

Step 2: put the cut bitter gourd in the pot and stir fry it slightly. Just put a little salt. Bitter gourd is best cut a little thick, too thin, the back of the stew is easy to rot, eat up no taste.

Step 3: put the fried bitter gourd into the pot

Step 4: add Hakka meatballs and boiling water in the pot. If you want to praise the soup is milk white, you must use boiling water here. It's also better to buy meatballs with better taste, such as Chaoshan meatballs. Hakka meatballs are the first choice, but they can't be bought in the general market. Only our hometown has the kind of pure meatballs.

Step 5: add water to cover the lid and cook for about 20-30 minutes. Praise too long, bitter gourd rotten not delicious. So the soup is very good, because there is balsam pear, so there is sweet, and the delicious crucian carp.

Materials required:

Crucian carp: 1

Balsam pear: 1

Hakka meatballs: right amount

Ginger slices: right amount

Oil: right amount

Salt: right amount

Note: 1. It's best to use boiling water. 2. Meatballs must have taste

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: light

Chinese PinYin : Ji Yu Ku Gua Rou Wan Tang