Chinese Food
Spanish mackerel balls in clear soup
(138104 views)
In fact, I have always been very concerned about the previous work team. I made a plan to go back to Beijing with my mother. She was a little sad and didn't say anything. She knew that if I wanted to go, she couldn't help it. The next morning, she said to boil my favorite Spanish mackerel balls for me. I am a child growing up by the sea. When I was in Beijing, I also read the taste of my mother. Now I can accompany her around, but I'm still thinking. When this meatball is in your mouth, you are reluctant to give up your mother's love. -
Cooking ingredients
Cooking Steps
Step1:Chop Spanish mackerel and pork into stuffing. Put them in a basin. Add salt, soy sauce, oyster sauce, sunflower oil, sesame oil, scallion and egg in order. Stir from left to right until filling is firm.
Step2:Put water in the pot, boil and boil the meatballs.
Step3:Use a spoon. Make the meat into a ball. You can go to the pot.
Step4:Cook the balls. They will be cooked when they float.
Step5:Put the cooked meatballs into a large bowl and sprinkle with coriander. If your taste is heavy, you can add some salt to the soup.
Step6:A bowl of clear soup meatball. A bowl of rice. Instantly melted by my mother's love.
Cooking tips:1. The proportion of Spanish mackerel and pork is one to one. The taste will be better. Pork is added to make the meatballs stronger and fresher. 2. The seasoning should be added in my order. Different order and flavor are different. You can try it yourself. 3. When boiling the meatballs, the water must be boiled. 4. It is not easy to overcook the boiled meatballs, which will affect the taste. There are skills in making delicious dishes.
