Raw materials: fish balls 100g, tomatoes 2, ginger 10g, onion 10g

1 tomatoes cleaned and cut into slices, ginger peeled and cut into small slices, green onion cut into flowers;

2 pot of oil, down into the ginger, stir frying the pan, add the fishballs, add water, with medium heat boil for a few moments;

3 and then put into the tomatoes, seasoned with salt, chicken powder, with medium heat to cook through

3Then put in the tomatoes, season with salt, chicken powder and cook over medium heat.

Supplement:

How to make fish ball soup

Materials:

Net sea eel meat ......600g sesame oil ......10g fresh shrimp... ...30g

Salt ......10g dry starch ......60g stock ......800g five-flower pork ......60 grams of pepper...2 grams of monosodium glutamate (MSG) ......5 grams

Minced mustard...5 grams

Method:

1. Sea eel killed, and small Sharp knife to scrape the fish velvet, into the basin, 500 grams of water plus 4 grams of salt, added to the fish velvet in 5 times, each time, with a hand in a direction named vigorously stirring, so that the fish bubbles up vigorously, add starch, until the fish velvet pinched into a small pellet into the water can be floated that is.

2. Shrimp cleaned Li system mud, pork minced into mush, with a bowl, add 2 grams of salt, monosodium glutamate 1.5 grams of stirring, pinch into a 1-centimeter filling pill.

3. frying pan put on medium heat, into the water, with the left hand grabbed the fish floss spread in the palm, the right hand pick into a stuffed heart, followed by the left thumb and forefinger pinch pressure, the fish floss wrapped in the heart of the stuffed heart, from the finger cracks in the heart of the pressure out of the fishballs, scooped into the pot with a small spoon, so that one made a floating fishballs in the water. Pot to boil on high heat, blanch the balls into the soup bowl.

4. Separate pot, placed on a high flame, pour the soup, add monosodium glutamate, refined salt to boil, skim the foam, into the soup bowl, sprinkled with a little celery, pepper, sesame oil that is.

Note:

1. Fish meat for making fish balls must be fresh. The success or failure of fish balls is mainly determined by the freshness of the fish and the fiber of the fish.

2. Master the ratio of fish, salt and water. Salt and water is too little, the fish floss is not viscous, the soup is easy to cloudy, and vice versa, the fish ball is easy to become hard and sink to the bottom and float.

3. Stir with dry starch, fish balls tough and elastic, such as water starch stirring, soft and smooth, spring Huai slightly worse.

3.