Shrimp and Fish Ball Soup with Mussels ?

Ingredients ?

One mackerel (about 1 catty)

20 sea shrimps (medium size)

Lean meat or fat and lean meat about 2 taels

10 water chestnuts

One green onion

Moderate amount of ginger

Moderate amount of white pepper

Moderate amount of cooking oil

Moderate amount of salt

Soy sauce moderate amount

Scented oil moderate amount

Scallion moderate amount (frying fish bones)

Scallion moderate amount (soup)

How to make shrimp fish ball soup with mackerel ?

A catty of beautiful mackerel, from the head of each side of a cross-cut, tail cross-cut a knife, close to the fish bone will be sliced off the fish. The girl said, "You can't bear to do that to such a beautiful mackerel," but the girl said, "You can't bear to do it! I don't know how to do it. How can you bear to eat it when the girl is eating it (?.??)

Use a small spoon to scrape down the fish meat into a fish paste. Close to the fish bone did not slice down, also use a small spoon to scrape down, a person did not have the ability to take too detailed process picture, this is after scraping the fish bone and fish skin.

The rest of the fish bone and fish skin do not throw oh, full of collagen it ~ used to boil soup base is first-class! A small amount of cooking oil in the pot to scrape the meat of the fish bones and fish skin, plus two slices of ginger and two small segments of green onions into the pot to fry until both sides of the golden brown, pour into the boiling water, add the right amount of white pepper, boil, transferred to a hot casserole, slowly simmering over a low fire, and then began and stuffing.

This is scraped off the minced fish, eyeballed at most half a catty, this is a catty a little more mackerel!

Pull out the shrimp, remove the threads, and use a meat grinder to puree the shrimp, and scrape the minced fish finely enough, and it is best to stir it, so that when you stir the meatballs, they will be smooth.

Lean meat and water chestnuts, scallions, were blended into a fine paste, water chestnuts are best not to stir to very fine, otherwise you can not eat out of the crunchy texture, but if you give a small child to eat or to grind some, my family has reached the stage of casually eat, so do not mind this haha ~ in fact, water chestnuts can be replaced by other vegetables you want to eat, crushed can be added to the water chestnuts, I add water chestnuts main Because the weather is too hot, water chestnuts can generate fluid and eliminate heat, reducing the chances of the child catching fire.

Take two slices of ginger and mince it to add. Here to say a few things: one is about the addition of pork, pork to join can increase the fish ball into a ball sticky, if you give small children to eat mind if you can not add, do not add also do not have to worry about the fish ball will be scattered, because there is a gelatinous high shrimp, the back of the mixing time appropriate less water on it; the second is the amount of pork, I eyeballed it, probably about one-third of the fish and shrimp combined, can be appropriately reduce but It is not recommended to add more, otherwise it is not a fish ball.

Well, in a variety of materials are crushed, put into a pot, add an appropriate amount of white pepper (not too much, here is to go to the fishy freshness, mind the baby to eat can not be added), soy sauce (mind the baby to eat the same can not be added), salt, cooking oil, the right amount of water, and then began to stir in one direction, stirring, and has been stirring to the meat mixture of the texture of the child is not so clear, but the chopsticks add up will not go down. It's ready when the chopsticks don't run down. Note: the water must be added in stages, can not be added at once, each time you add and stir the meat slowly absorbed and then add, once added in case of more trouble, the amount of water and fish, shrimp, meat added up to the ratio of 1:1 ratio, but need to look at the amount of fish and shrimp, and mixing people's level of force haha; another note is that you must be a direction in one direction in the direction of one direction, otherwise the filling will be The other thing to remember is that you must mix in one direction, otherwise the stuffing won't be able to get strong. This is a good mix of fish filling, today this because of the addition of shrimp, so look a little dark, without shrimp mixing is basically translucent, but this is cooked out of the pink powder!

Well, the fish head fish bone soup simmered for about an hour should be good, please forgive my cell phone slag picture, in fact, the soup has been simmered white tender, will be soup in the scum filtered, leaving only broth, and re-poured into the pot. Keep the heat low and don't let the soup bubble.

Using a small spoon to scoop out the appropriate fish filling, a finger flick and down to the pot! In fact, the correct way to open is to use your hands to take the appropriate filling, through the tiger's mouth to squeeze out a beautiful small balls, and then use a small spoon to scrape down to the pot, but this skill I have never learned, only directly with a spoon to scoop (︶︹︺)After all the balls into the pot, open the high heat to cook, add the appropriate amount of salt to taste, and finally add the minced scallions, dripping sesame oil, and immediately turn off the heat.

Served out to enjoy it~