Pickled watercress with fish intestines and shrimp balls

Pickled watercress with fish intestines and shrimp balls

Introduction:

"A very sweet soup."

Production steps:

Step 1: cut the fish intestines with scissors, wash them and marinate them with salt.

Step 2: cut the shrimp balls and meat balls in half, then cut them with a knife.

Step 3: wash watercress and set aside.

Step 4: stir in ginger slices in hot oil pan and fry fish Intestines on both sides.

Step 5: add a large bowl of warm water and bring to a boil. Add shrimp balls and meat balls and cook until they bloom.

Step 6: pour in the watercress and cook until it is unripe.

Materials required:

Fish intestines: 2 pairs

Shrimp balls: 500g

Watercress: 250g

Oil: 2 tablespoons

Salt: 1 teaspoon

Note: fish intestines have been salted, and shrimp balls and meatballs are tasty enough, so there is no need to put salt in the soup.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh