Enoki Mushroom Fish Ball Soup

Name: Enoki Mushroom Fish Ball Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Enoki mushroom; 200g fish; 60g tofu; 1 Shallots; 5g sesame oil; 5g salt; 1 piece ginger; 3g Cooking Wine; 4g Oyster sauce; 6g Corn flour; 6g Soy sauce

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Flammulina is rich in nutrients, and it is also a favorite dish of my baby. Today I made enoki mushroom fish ball soup. The fish balls were made by myself. The fish balls I bought outside felt that they were not as delicious as they were made by myself, and I can make them myself without worry.

Enoki Mushroom Fish Ball Soup

1. Remove the bones of the fish and chop into puree

2. Finely chop ginger and shallots

3. Crush the tofu and add it to the fish paste

4. Add a little cooking wine, cornstarch, salt, oyster sauce, light soy sauce, sesame oil, minced ginger, and chopped shallots, and mix well

5. Remove the roots of enoki mushrooms and clean them

6. Put an appropriate amount of water in the pot, add a little salt and sesame oil to boil

7. Add enoki mushrooms

8. Rub the fish paste into fish balls and put it in

9. When the fish balls are cooked, add a little light soy sauce and oyster sauce

10. Out of the pot

Tips:
1. The tendons on both sides of the fish should be removed;
2. The fish bones are removed along the lines, the very small ones do not need to be removed, and they will not be felt after finely chopped;
3. When making fish balls, apply a little oil on your hands to make smooth fish balls.