Korean Fish Cake Soup
1.
I didn’t take pictures, so I typed it out. Step 1: Put an appropriate amount of water in the casserole (deeper pot is fine), put in about three slices of kombu, about ten small fish, boil, cook for a while, let the savory flavor of kelp and small fish come out, use Remove the colander and throw it away.
2.
The fish cakes are the kind that you buy ready-made in Korea. A bag of about seven slices, rolled into three folds from one end, and skewered with bamboo skewers (it is better to skewer some on top, and it will fall off after boiling). The shape can also be boiled directly in the pot, skewered for later use.
3.
Put sliced white radish slices, shrimp or sea rice in the pot (you can put more or less according to personal preference, just to improve the freshness), cook for a while, put the skewers of fish cakes, and add a spoon Seafood soy sauce can be seasoned with an appropriate amount of salt, and it is ready to be eaten after it is cooked.
Tips:
This soup is relatively light, fresh, oil-free, and does not contain too many seasonings. I personally think it tastes good.
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