Fishballs in Clear Soup

Name: Fishballs in Clear Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g grass carp; 2 pcs Small rape; Some salt; 1 piece ginger; 2 pcs Soaked Shiitake Mushrooms; 20g Egg white; a little pepper; 1 Shallots; Some Shimizu

by Love in the Fish Eye-YU

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

It’s very comfortable to eat a bowl of light and delicious fishball soup on a cold day. In fact, this is the first time I have made this dish. Although the process is troublesome, the result is very gratifying. Seeing the snow-white fishballs in the bowl is really good. It's very beautiful. The key is that the son likes to eat very much. He ate 6 of them and finished the soup. It's really satisfying to be a mother.
This dish is light and nutritious. The fish is seasoned with water, egg white and salt. The small rapeseed and soaked shiitake mushrooms are blanched. When blanching, add a little arowana to blend the oil and salt to make it look very green. In addition, blanch a slice of red pepper. , Put together in the fishballs, it looks colorful, very eye-catching, very suitable for picky eaters!

Ingredients

1000g Grass Carp
2 pcs Small Rape
Some Salt
1 piece Ginger
2 pcs Soaked Shiitake Mushrooms
20g Egg White
a little Pepper
1 Shallots
Some Shimizu

Fishballs in Clear Soup

1. Prepare the necessary materials (the fish was bought by the husband, and forgot to confess to him that it was used for fishballs, and he asked the seller to cut it into pieces, but it was not too small)

2. Use a spoon to scrape off the fish flesh, the scraped fish paste should be cleaned of the spines

3. After scraping all the fish paste, place it on the chopping board and chop it into a puree with the back of a knife.

4. Put the fish puree in a large bowl, add ginger and spring onion water and stir in one direction with a whisk

5. Then add salt/pepper and egg white and continue to stir until the fish paste is completely absorbed and sticky, then put it in the refrigerator for 20 minutes

6. Put a proper amount of water in the pot, hold the fish mud in one hand and squeeze it out with the tiger's mouth, and use the spoon to dig out the fish mud in the other hand and put it into the pot

7. Then turn the fire to slowly cook the fishballs (firstly blanch the fishballs on a low heat and then cook them over a medium heat)

8. Put a little salt in the bowl, pour boiling water and rinse, put the cooked fishballs in

9. Cut the rapeseed and soaked shiitake mushrooms

10. Put water in a pot to boil, pour a spoonful of arowana edible oil and some salt

11. Blanch the small rapeseed and shiitake mushrooms (I also blanched a slice of red pepper)

12. Put the rapeseed/shiitake/red pepper in the fishball clear soup.

Tips:
The fish bones must be cleaned up, and the fish paste can also be finely chopped with a food processor. I directly chop with the back of a knife;
Adding scallion ginger water and pepper can improve the flavor and remove fishy; adding egg white fishballs is more tender and easy to shape;
Add some salt and oil to the blanched rapeseed to make the color more beautiful.
The fishballs made by the master also contained ham, which made the whole dish more fresh. I didn't have it, so I left it!