Chinese Food
Kelp, Spanish mackerel and meatball soup -- the taste of the sea
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I bought a big Spanish mackerel online a few days ago. There are still some left after braised. So I made it into stuffing. Half of it was wrapped with Spanish mackerel dumplings. Half of it was made into fish balls and made into soup. In the book bean by the window, the headmaster asked the children to prepare the taste of mountains and the taste of the sea Bento. The children learned to appreciate the food from respecting the ingredients. Today's soup is made of kelp seedlings, dried shrimps and Spanish mackerel. Although only a little salt is used for seasoning, it is a high-level taste of the sea.
Cooking ingredients
Cooking Steps
Step1:Smash the green onion and ginger with a blender. Add a bowl of hot water (about 200g) and prickly ash and soak them together. Cool them and strain the juice for use.
Step2:Cut Spanish mackerel into antler.
Step3:Add minced pork with minced pork (the fat to lean ratio of minced pork is 4 to 6. The larger the fat ratio, the fresher and tender the fish balls will be).
Step4:After grasping, add about five grams of salt. Stir the meat stuffing clockwise.
Step5:Then add the water of scallion and ginger for several times. You will find that the minced fish is very draughty. I put three bowls (about 500g) of water in three times. Stir in one direction until the meat becomes sticky.
Step6:Then add chicken essence, pepper and soy sauce, mix well. Finally, add pig oil to moisten the stuffing. Mix the chopped leeks into it.
Step7:Knead the stuffing into balls of uniform size for standby.
Step8:Prepare kelp seedlings and dried shrimps. No need to soak them. Just rinse them with water.
Step9:Boil the water in the soup pot. Add the kelp sprouts and dried shrimps.
Step10:When the water boils again, add the fish balls. Open the lid and cook for about three minutes. Add a little salt to taste.
Step11:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
