Water Chestnut Fish Ball Soup

Name: Water Chestnut Fish Ball Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 bowl water chestnut; Some Fish Ball; a little Chives; a little Black Fungus; a little salt; a little pepper; a little ginger

by Xiao Geng's mother

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I brought back a lot of water chestnuts during the National Day. When I was young, water chestnuts were usually cooked and eaten directly with the shells, but they had to be good. Older people were reluctant to eat them like this. So they peeled all the shells, frozen them in the refrigerator, and peeled them by hand. It was a hard work, and in the end, Lao Geng helped to finish it smoothly with a vise. The next day, he cooked some vegetables with the peeled water chestnut, which was fried crisply, stewed noodles, and glutinous. "

Ingredients

1/2 bowl Water Chestnut
Some Fish Ball
a little Chives
a little Black Fungus
a little Salt

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a little Pepper

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a little Ginger

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Water Chestnut Fish Ball Soup

1. Prepared ingredients.

2. Soak black fungus with water.

3. Boil the soaked black fungus in a pot of boiling water for tens of seconds to remove.

4. Cut leek into sections and slice ginger.

5. Heat the pan with cold oil and stir fragrant ginger slices.

6. Add water chestnut, fish balls, black fungus and stir fry for tens of seconds.

7. Add water to a boil.

8. Simmer on high heat for about 5 minutes, add the leeks, pepper, and salt.

9. Bring to a boil again.

10. Finally, just a few drops of sesame oil.

Tips:
The whole dish is relatively simple to cook. The most complicated part is the shelling of the water chestnut. It is best to wear gauze gloves to avoid injury.