Fishballs traditional point of view, also known as the "water ball", ancient times called "blanch fish balls". Fish balls are often cooked in Fuzhou, southern Fujian, Guangzhou area of traditional food. Because of its delicious flavor, eat more not tired, can be used as a snack ingredient, but also for soup, is an indispensable coastal people seafood delicacies.

Materials

Main ingredient: 300g of fishballs, 50g of green and red bell peppers, 10g of mizuna, 20g of garlic;

Supplementary ingredients: oil, salt, sugar, soy sauce

Steamed fishballs

1

Black and red bell peppers, green garlic cut into chunks, sliced mizuna

2

Deep fried fishballs.

3

Pour oil into the pot, put onion, ginger, garlic and stir fry

4

Pour in the mizuna and stir fry

5

Put in the green and red peppers

6

Pour in the fishballs

7

Add soy sauce, salt, and sugar to taste

8

Pour in a little water and continue to stir fry. Add a little water and continue stir-frying, then add a little chicken essence to taste

Tips

The water chestnuts can be replaced by water chestnuts or other water chestnuts

The water chestnuts can be replaced by water chestnuts or other water chestnuts.