Fish Ball Seaweed Soup

Name: Fish Ball Seaweed Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Spanish mackerel; Some Seaweed; Some salt; Some pepper; Some Scallions; Some ginger; Some corn starch

by Yueyue Yushi

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Seaweed is sweet and salty in nature, cold in nature, and enters the lung meridian; it has the effects of resolving phlegm and softening, clearing heat and diuresis, nourishing the kidney and nourishing the heart; used for goiter, edema, chronic bronchitis, cough, gallbladder, gonorrhea, athlete's foot, high blood pressure, etc. "

Ingredients

Some Spanish Mackerel
Some Seaweed
Some Salt
Some Pepper
Some Scallions
Some Ginger
Some Corn Starch

Fish Ball Seaweed Soup

1. Clean the mackerel, take half of the fish, and remove the big spines from the fish.

2. Place it on a raw food cutting board and scrape off the fish with a knife.

3. Put the fish in a basin, add a little salt, pepper, and cornstarch, then grab it with your hands and beat it dozens of times until the fish feels elastic to the touch.