Closer to scrape the fish green (fish can not be sliced with a knife, so as to avoid the fine bones of the fish and fish skin near the red meat infiltration) with a knife, chopped young, with a basin, add egg white, monosodium glutamate, young salt, and another bowl of water to add young salt to open well.

Peake the basin of fish with the hand vigorously beat, add salt water, and then beat until the fish glue into the cold water can float shall prevail.

The fish glue will be squeezed into a bead-shaped rows have been smeared with oil in the bamboo tray package (about 4 money per grain), steamed for 5 minutes to remove.

Sung the sunglasses into a pot of soup, put in the mushrooms, fish balls, bamboo shoots, fish (torn skin and bones, fried in oil), seaweed (can be fried or roasted), monosodium glutamate (MSG), fish sauce, sesame oil, pepper. Lettuce first in a large soup bowl wrapped, fish balls seasoning finished dripping in a large soup bowl.

Chaoshan Mushroom and Fish Ball Soup

Ingredients: Fish Balls (15 pcs), Shiitake Mushrooms (5 pcs), Eggs (2 pcs), Fresh Black Fungus (20g), Carrots (1/3 pcs), Bouillon Soup (32g), Scallion (1 pc), Ginger (2 slices)

Seasoning: cornstarch (1 tbsp), sugar (1/3 tbsp), salt (1/4 tsp)

Made with seasoning: 1 tablespoon of cornstarch (1 tbsp), 2 tablespoons of sugar, 2 tablespoons of salt (1/4 tbsp), 2 tablespoons of sugar.

Making:

⒈ mushrooms soaked in water, squeeze out the water and cut into julienne strips; black fungus and carrots are cleaned and shredded, scallions cut into scallions; 1 tablespoon of cornstarch and 5 tablespoons of water to mix into cornstarch water.

Peak boil the water in the pot, add mushrooms, black fungus and carrot blanch for 1 minute, drain and wait for use; eggs into a bowl, stir into the egg.

3 pot filled with 4 bowls of water to boil, pour in the gumbo and ginger and stir to boil, add mushrooms, black fungus and shredded carrots in medium heat to boil.

Pour the sunglasses into the pot, add 1/3 tablespoon sugar and 1/4 tablespoon salt, and bring to a boil over medium heat.

Be careful to mix the cornstarch with water and pour it into the pot to make a gravy. Turn off the heat and pour in the egg mixture and sprinkle with chopped green onion.

Kitchen God Tips:

⒈ mushrooms, fungus and carrots cut into julienne, you should first fly water and then pot soup, this method can remove the odor.

Peak fish balls crisp and light, suitable for chicken soup soup consumption, can increase its fresh flavor.

Chicken soup flavor soup treasure has a salty taste, cooked into soup, you should first taste test and then under the salt and sugar seasoning, to avoid overly heavy soup taste too salty.

Fish ball sunglasses after cooking, first under the water for the soup thin thickening, and then off the heat into the egg stirred into the egg, if not off the heat on the pouring of egg, egg is easy to cook the old, the entrance is not smooth.

Be careful of the soup, is a kind of soup thick meal, compared to the soup to be thicker, it's the entrance of the smooth, soup thick flavor, easy to digest, the most suitable for small children, the elderly and the infirm to eat.

Pure fish ball soup, with a side stove to add nori or lettuce, monosodium glutamate, fish sauce, pepper, etc., its flavor, fresh and delicious; with fish noodles with shredded meat, bean sprouts, green onions, etc., with the powder fire frying or not even more crisp and delicious.

This dish is white in color, fresh and tasty, refreshing and delicious.