Carp balls in clear soup

Method of clear soup carp balls:

Raw materials for making clear soup carp balls:

There are 500 grams of carp, 5 mushrooms, 5 grams of scallion, 25 grams of scallion, 2.5 grams of refined salt, 1.5 grams of ginger, 2.5 grams of monosodium glutamate, 5 grams of cooking wine, 25 grams of sesame oil and 10 grams of coriander powder.

Preparation steps of clear soup carp balls:

1. Peel the scallion, cut half into sections and half into mince; peel the ginger, wash and cut into mince; after the mushroom is watered, wash and remove the pedicels, and cook thoroughly with boiling water.

2. Clean the carp meat, chop it into fish paste, put it into a bowl, add water 300 mm, salt 12.5 g, stir in the same direction until sticky, then add water 200 ml, mix well and set for 5 minutes, then add onion, ginger, monosodium glutamate 1.5 g, cooking wine, sesame oil, stir well into minced fish, squeeze into walnut sized fish balls by hand, and set aside.

3. After making the fish balls, put them into the boiling water pot and cook them. After filtering the original soup, pour them into the soup bowl. Add 2.5G of salt and 1g of monosodium glutamate. Mix them well and put them into the mushroom. Divide them into 5 small bowls, 1 mushroom and soup in each bowl. Then gently put the fish balls into each small bowl with a colander and sprinkle the coriander

The characteristics of Qingtang Liyu pill are as follows

The carp is tender, the soup is fresh, and the coriander is strong.

Carp balls in clear soup

The taste is characterized by tender carp, fresh soup and strong coriander

essential information

[recipe name] carp balls in clear soup

[cuisine] Korea

Raw materials

There are 500 grams of carp, 5 mushrooms, 5 grams of scallion, 25 grams of scallion, 2.5 grams of refined salt, 1.5 grams of ginger, 2.5 grams of monosodium glutamate, 5 grams of cooking wine, 25 grams of sesame oil and 10 grams of coriander powder

Production process

1. Peel the scallion, cut half into sections, and cut half into mince; peel the ginger, wash and cut into mince; after the mushroom is watered, wash and remove the roots, and cook thoroughly with boiling water 2. Clean the carp, chop it into fish paste, put it into a bowl, add water 300 mm, salt 12.5 g, stir it in the same direction until sticky, then add water 200 ml, mix well and let it stand for 5 minutes, then add onion, ginger, monosodium glutamate 1.5 g, cooking wine, sesame oil, stir well into minced fish, squeeze into walnut sized fish balls by hand, and set aside. 3. After making the fish balls, put them into the boiling water pot and cook them. After filtering the original soup, pour them into the soup bowl. Add 2.5G of salt and 1g of monosodium glutamate, mix them well, put them into the mushroom, divide them into 5 small bowls, 1 mushroom and soup in each bowl, then gently put the fish balls into each small bowl with a colander, and then sprinkle the coriander powder evenly

Longitude: 104.06573486

Latitude: 30.65946198