Black Fungus Fish Ball Soup

Name: Black Fungus Fish Ball Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g pork; 1 piece grass carp; 25g Black Fungus; 3g salt; 3g pepper; 5g starch; 1 Shallots; 2 pieces parsley; 5g sesame oil; 1 piece ginger; 1 Green onions

by Sky Blue 1761

4.8 (1)

Favorite

15

Difficulty

Easy

Time

30m

Serving

3

Black fungus has good iron supplementation, anti-cancer effects, self-made fish balls, hygienic Q bombs, a very nutritious soup, and low-fat and non-greasy.

Black Fungus Fish Ball Soup

1. Pork and fish

2. Minced pork

3. Remove the bones of grass carp, and mince the meat

4. Mix two kinds of meat, add salt, white pepper and stir well

5. Add chopped green onions, chopped coriander, add starch in portions, and beat water in one direction

6. Soak the black fungus with water and wash it off

7. Add water, ginger slices and green onions to a pot and boil, add fungus

8. After the water boils again, use a spoon to dig the balls into the pot (low fire)

9. Dig all the meatballs into the pot, put some salt and cook on high heat, and pour the sesame oil

10. After cooking, turn off the heat and add the coriander section.

Tips:
Larger fish can be used for fish. The fish meat that is easy to take out is best to remove the skin and add starch in batches. When the water is stirred in one direction, the finished product will be more Q and more elastic.