Cooking Steps

1. 

   Step1:Let's make a fish ball first. European plaice was bought in the previous section. The shopkeeper said it was delicious. As a result, I couldn't eat it well. Fish is the feeling of noodles. It may be more suitable for babies and old people without teeth. The advantage is that the fish skin is easy to pick off. The fish bones are very regular. There is no bone in the fish meat. It should be more convenient to make fish balls than grass carp. That's it. Prepare a small bowl of ginger and scallion water for deodorization.

2. 

   Step2:Dry matsutake hair is soaked in clear water. The color of the soup is really beautiful.

3. 

   Step3:Take out the pure fish meat and roe. Weigh. 230g. Chop with the back of the knife. Remove the fascia. Add 510g corn starch, 2G salt, ginger and scallion water, filter and remove the residue. Add the fish little by little. Stir in the same direction every time. It's a little strong to stir. It's like a ball. Just grab it and wrestle. The more times you wrestle, the more elastic the fish balls are. I added about 50 ml ginger and onion water. Because this fish is a deep sea fish. It's fishy. I specially grind some ginger into the fish.

4. 

   Step4:Boil a pot of boiling water. Turn off the fire after the water boils. Squeeze the fish into a small round. Gently put it in the water. The fish balls are all frozen. Boil them over a low heat for a few minutes. Then put the original soup into the container. It can be stored for two to three days.

5. 

   Step5:Chicken with bone. Or chicken rack can be used to cook chicken soup. I want to buy a chicken rack. It's not very fresh. I bought some chicken wing roots. Put some chicken and ginger in a cold pot and start cooking.

6. 

   Step6:When the soup is boiling, turn the heat down and simmer for 1 hour. Put in the soup of Tricholoma matsutake and pickled Tricholoma matsutake. Simmer for 25 minutes.

7. 

   Step7:Finally put the fish balls. Just the fish balls. Don't cook the soup of the fish balls. In order to highlight the freshness of Tricholoma matsutake itself, some of the original excellent Decoction of Tricholoma matsutake even try not to put ginger. Chicken soup is made with it. Fish soup is

8. 

   Step8:Just cook the fish for a few minutes until it's hot inside and outside. Add salt and taste. Put some green vegetables in it. It's OK.

9. 

   Step9:Take a bowl and taste it. It's not ordinary chicken soup. The fragrant beauty of Tricholoma matsutake. It's like silk like thread ~ ~ ~ I can't describe it. It's good to drink anyway. The stewed matsutake also tastes fresh. The unique taste of fungus really matches the chicken soup. The light fish and shrimp can also be eaten together.

10. 

    Step10:The amount of fish balls can't be used up. You can eat them separately anyway. How many fish balls do you put in the sou