Fish balls in clear soup

Overview

Fish balls in clear soup is a famous dish in Zhejiang. It is famous for its clear soup, fresh taste, smoothness and whiteness. The fishballs are like white jade, with clear color, smoothness and deliciousness. Some ham slices will also be added to make the soup salty and delicious. Silver carp is suitable for making fish balls. This time I have three fish at home, and I also made some herring. You can also add some fatty meat to the fish balls, and you can also fry the fish balls. The flavors vary. 1100g herring (excluding fish bones) Ingredients: 1 mushroom, appropriate amount of cabbage, appropriate amount of ginger and green onion, appropriate amount of salt, 1 egg white, 300ML of water

Tags

• soups
• home cooking
• soup
• fujian cuisine
• maternity
• dinner with friends
• summer recipes
• dinner
• black carp
• choi sum
• clear water
• mushrooms
• oil
• onions
• ginger
• salt

Ingredients

Steps

1. 1 The fish is clean and easy to handle by placing a cloth under the cutting board.

   

2. 2 Cut off the fish head and tail.

   

3. 3 Make a flat cut from the fish head to the left.

   

4. 4 Cut into sections at the tail of the fish. Remove the bones from the fish belly.

   

5. 5 Scrape the fish paste. Press one end of the fish with your left hand and scrape the knife to the right.

   

6. 6 Scrape up the good fish paste. About 500 grams

   

7. 7 Add a handful of water to the ginger and scallion to make ginger and scallion water.

   

8. 8 Beat the egg whites thoroughly.

   

9. 9 Add about 10 grams of salt, add water and egg whites in batches, stir well and add the next time.

   

10. 10 Whip the fish paste vigorously. It takes about 500 stirs.

    

11. 11 Pour cold water into the pot.

    

12. 12 Cook over medium-low heat and remove any foam.

    

13. 13 Boil water in a pot, add a little salt, add fish balls, and cook the cabbage and mushrooms.

    

14. 14 Just fill the bowl.