Wahoo meatball soup practice:

Wahoo meatball soup

Main ingredients: 800 grams of Spanish mackerel, 50 grams of black fungus.

Accessories: moderate oil, salt, onion, ginger.

Production process:

1, the preparation of materials: Spanish mackerel a; green onions and ginger, celery leaves washed and spare; dry fungus soaked and spare.

2, first of all the Spanish mackerel clean, from the tail with a knife along the center of the large spines open.

3, opened after the Spanish mackerel to the center of the large spines into two halves, until the gills.

4, and then use a knife to scrape the flesh from the top of the skin of the Spanish mackerel; there is also a small amount of flesh on the top of the fish spine, to use a knife to gently scrape a scrape, while scraping the flesh of the fish at the same time the fish's internal organs to remove.

5, the Spanish mackerel meat scraped down on the inside of the container, so that the Spanish mackerel fish bones, fish skin, fish head will be separated; fish skin and fish bones will be thrown away directly on the head of the fish if you like to eat can be retained.

6, start mixing Spanish mackerel stuffing: chopped green onion and ginger, soaked fungus chopped, beat an egg, a little salt, a little five-spice powder, a little wine to fishy, a little starch and flour all into the Spanish mackerel meat inside the mix evenly.

7, hot pan with oil.

8, meat hot into the onion ginger stir fry flavor.

9, put a little soy sauce.

10, add appropriate amount of boiling water.

11, after the water boils, use a small spoon to mix the Spanish mackerel stuffing in the mixing fish stuffing container wall scraped into almost round.

12, all the Spanish mackerel stuffing are made into small balls into the pot, the pot boiled into the chopped celery, add a little salt off the heat.

13, out of the pot drip a little sesame oil, can be.

14, out of the pot. Sheng into a bowl, ready to serve.