Teochew Fish Ball Noodle

Name: Teochew Fish Ball Noodle
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g rice flour; 50g Fish Ball; 20g Fish cake; 20g meatball; 20g Fish skin

by elegant

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Fish balls are called fish balls in Cantonese, so fish ball noodles are made from fish balls, rice noodles, and hot soup. Fish ball noodles were originally a specialty of Chaozhou, Guangdong, and they began to spread to Guangzhou around the time of Guangxu. Today, Chaozhou fish ball noodle snack shops with Guangdong characteristics have blossomed everywhere in the province, Hong Kong and Macau. The authentic Teochew fish ball noodles are made from smooth and fine Guilin rice noodles. The soup base is made of earth fish and pork bones, plus fish balls, fish cakes, beef balls, fish skin dumplings, fried fish skin, fresh green onions and coriander. Made with ingredients.

Ingredients

Teochew Fish Ball Noodle

1. Fish cake slices, set aside

2. Heat Guilin rice noodles in boiling water. If you use dry rice noodles, you can put them in cold water and boil, then simmer them in a pot until the rice noodles are cooked through.

3. Put the fish eggs, fish cakes, beef balls, and fish skin dumplings in the pot to heat up in turn, and take them out