Steamed Fish Cake Lotus Root
by Line line 3896
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. 9 pork lotus root balls and a sliced fish cake.
2. Put 6 balls in the center of the bowl.
3. The fish cake slices are placed in a circle around the balls, and the remaining 3 balls are placed in the center.
4. Pour in two or three spoons of original chicken broth and steam over water for 10 minutes.
5. 130g original chicken broth, add a little cornstarch and add water to boil. Dice the chives leaves.
6. Pour the chicken broth into a wok and heat it on low heat.
7. Tick in water starch and make a glass gorgon. Add 2 drops of fresh soy sauce and add some salt (original chicken soup without salt). The taste should be mild.
8. Take out the steamed fish cake and pour it in the gorgon juice.
9. Sprinkle with chives leaves for garnish.
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