1. One celery stalk, the stems and leaves are separated, the stems are cut into small pieces, and the leaves are plucked.
2. Peel the white radish, slice and then thicken.
3. Heat a little oil in a wok, add green onion and ginger slices and stir fry until fragrant.
4. Add the shredded radish and fry the sliced ginger for a while.
5. Add broth or water, I used to make fish ball fish soup.
6. Place the rissoles, cover and boil.
7. Skim the foam.
8. Boil the celery stalks.
9. Sprinkle with celery leaves before being cooked.
10. Turn off the heat, add salt, and sprinkle a little white pepper to taste.
11. The fragrance of celery, the sweetness of radish, and the tenderness of fishballs make this bowl of soup appetizing.
Tips:①For the method of making fishballs, please refer to my "Homemade Fishballs" recipe, which can be found on my homepage.
②The white radish is fried with green onion and ginger first, which can reduce the spicy taste of the radish and make it more delicious.
③The soup I added is the fish soup used when making fishballs. You can also use broth or water.
④ The stems of celery are crisp and crisp, and the color is beautiful, and the leaves are added when they are out of the pot. You can also use coriander leaves.
