Stomach Fish Ball Soup
1.
Remove the bones of the grass carp.
2.
Cut the fish bones into sections, wash them with water, add edible salt and marinate for half an hour.
3.
Then slice the fish.
4.
Chop it into puree with a knife.
5.
Then chop the ginger and garlic into the end.
6.
Add ginger and garlic.
7.
Then add chicken essence, monosodium glutamate, edible salt, pepper, and a little water.
8.
Stir clockwise by hand.
9.
Then add the egg white, as long as the egg white does not have the yolk, stir it clockwise.
10.
Add a small amount of cornstarch and mix well.
11.
Finally, add a little rapeseed oil and mix well.
12.
Prepare yuxiang cotyledons and fresh fragrant flowers.
13.
Raise the pot and heat the oil, heat the oil until 80% hot, add the ginger and garlic, and fry the aroma.
14.
Then pour in the marinated fish bones and stir fry.
15.
Add appropriate amount of water to the pot, add chicken essence, monosodium glutamate, pepper, edible salt, and seasoning.
16.
Add the small fragrant flowers and cook the fish bones for five to seven minutes.
17.
Then remove the fish bones.
18.
Then squeeze the fish balls with your hands into the pot and cook until, five to eight minutes.
19.
Finally, start the pot and put on the cotyledons of Yuxiang to use immediately.
20.
Finished picture.
Tips:
If you want the meatballs to taste good, remember to add cornstarch and egg white, as long as the egg white, not the egg yolk, so that the meatballs will be more elastic and will not affect the taste.
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