Shepherd's Purse Fish Ball Vermicelli Soup
1.
Tell the fish stall owner that you are going to make fish balls, and he will help you slice this piece of fish off and then wash it.
2.
Remove the skin of the fish, and then use a blade to remove the red part on the fish. (The red part will be fishy, so it’s best to remove it.)
3.
Slice the fish again.
4.
Then put the fish fillets and ginger into the wall breaker.
5.
Add the egg whites.
6.
The wall-breaking machine is activated and the fish meat is beaten into the state of minced fish.
7.
Add a little water, and stir the salt clockwise with chopsticks until the fish is strong. Continue to add a little starch and stir again.
8.
Try it, the fish paste can squeeze out a ball instead of a pool of meat, as shown in the picture.
9.
Prepare a pot of cold water and start to squeeze the fish balls. Slide your thumb on the tiger’s mouth first to smooth the fish paste so that the squeezed out fish balls will be smooth. Then squeeze it upwards, take the spoon in the other hand to pick up the fish ball, ride the spoon of the fish ball and gently shake it in a pot of cold water, the fish ball will fall off on its own. Turn on a low heat, squeeze all of them and bring to a boil on high heat.
10.
Put the prepared fish balls into cold water and cool them down. The fish balls made in this way are especially Q-bombs.
11.
Soak the vermicelli in cold water for half an hour in advance.
12.
Prepare the required main ingredients.
13.
Boil the washed shepherd's purse in water.
14.
Dice the blanched shepherd's purse and set aside.
15.
Put an appropriate amount of water and lard in the pot.
16.
Put in fans.
17.
Add fish balls after boiling.
18.
Add the shepherd's purse.
19.
After boiling, add a little salt to the pan.
Tips:
Shepherd's purse and fish balls are very delicious, no need to add chicken essence.
