Shredded Carrot Fish Ball Soup

by A little girl has grown up

4.8 (1)

Favorite

6

Difficulty

Normal

Time

15m

Serving

2

Yesterday, I got a black fish. I thought about making black fish three times: fried fish fillet, fish ball soup, fish head and fish bone stewed tofu. Tonight, I will have a sliced carrot fish ball soup. "

Ingredients

100g Black Fish
200g Two Cuts Of Meat
1 stage Scallions
2 tablets Sliced Ginger
2 tablespoons Cooking Wine

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1 piece White Radish
1 tablespoon Cooking Oil
Some Big Bone Soup

Shredded Carrot Fish Ball Soup

1. Prepare 100 grams of black fish meat, 200 grams of two-slice meat (loin)

2. Peel the meat with two cuts to separate the fat and lean meat.

3. Dice fat meat, dice lean meat, and dice black fish.

4. Chop the three ingredients into fine pieces.

5. Put the fresh ginger slices in the basin, put the green onion knots in the basin, pour 1 tablespoon of salt and 2 tablespoons of cooking wine.

6. After marinating for 5 minutes, squeeze the ginger slices and green onion knots to make the juice.

7. Pour the juice into the bowl of meat filling.

8. Beat an egg into the bowl.

9. Stir vigorously in a clockwise direction with chopsticks and set aside.

10. Take a white radish and clean it.

11. Use a fork to cut into silk.

12. Add a small amount of cooking oil to the pot and fry the shallots.

13. When the green onions are fried, pour in the big bone soup that I cooked in advance.

14. Pour shredded radish.

15. Add half a teaspoon of salt.

16. When the shredded radish is cooked and transparent, pour the rubbed fish balls into the pot.

17. Add an appropriate amount of soy sauce to enhance the color and fragrance.

18. Turn off the heat and put the soup pot and sprinkle with chopped green onion.

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