Spanish mackerel ball soup

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