Materials:

Fuzhou fish balls 2

Scallion 5 grams

Seasoning

Flavors

Materials:

400㏄ in broth

Salt 1/2 teaspoon

Chicken Essence Powder 1/2 teaspoon

White Pepper 1/8 teaspoon

Scented Oil 1 /8 tsp

How to make Foochow Fish Ball Soup:

1. Bring the stock to a boil, add the Foochow fish balls and cook over low heat for about half a minute.

2. After putting all the seasonings into a bowl, pour in the boiled stock with the Fuchu fish balls.

3. Sprinkle chopped green onion on top of the soup to finish.

Put the fish balls into the cold water pot, floating 10 minutes, then placed on medium heat, water nearly boiling when adding cold water, so three or four times, to prevent the water from boiling, fishballs fished out and drained;

Another casserole will be chicken broth boiled, fishballs into the chicken broth, add refined salt, monosodium glutamate and beansprouts, and then poured into the pinch pots;

Cooked bamboo shoots sliced, hydroponically shiitake mushrooms boiled water and slightly blanch, cooked slices of ham, slices of bamboo shoots In the fishballs placed at intervals above, mushrooms knot top, four surrounded by bean sprouts lining, dripping with chicken oil can be.