Roasted Fishballs with Pork Skin and Fungus

Name: Roasted Fishballs with Pork Skin and Fungus
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Oily skin; a little Black Fungus; 1/2 Winter bamboo shoots; 5 slices bacon; 1 bowl Fishballs; a little Green garlic; a little Sugar; Some ginger

by Xiao Geng's mother

4.8 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

2

I brought some fishballs wrapped in crabmeat from my mother, added some oily skin and black fungus according to the old method, and added some winter bamboo shoots and bacon according to Lao Geng's hobby, the word "fresh"!"

Ingredients

Roasted Fishballs with Pork Skin and Fungus

1. Prepared ingredients.

2. Cut the oily pork skin into small pieces, soak in water to soften, boil the water, and then wash it with warm water several times to remove the slick.

3. Remove the shells of winter bamboo shoots, add water to a boil, boil the water to remove oxalic acid, and slice in cold water.

4. Heat the pan with cold oil and stir fragrant ginger slices.

5. Add the soaked black fungus, winter bamboo shoots, sliced bacon, and stir fry the skin for ten seconds.

6. Add fishballs, water and sugar to a boil.

7. Bring it to medium heat for two or three minutes and add some green garlic leaves.

8. Eat it while it's hot!

Tips:
1. Because the skin is oily, it needs to be washed with warm water to easily clean it.
2. Bacon and fishballs all have salt, so there is no need to add salt, just add a little sugar to hang fresh.