Ingredients: 600g of conger eel, 600g of pork ribs (pork belly)

Accessories: 30g of shrimp, 30g of starch (broad beans)

Seasoning: sesame oil 10g salt 10g pepper 2g MSG 3g mustard 5g appropriate amount of each

How to make Fujian Seven Star Fish Ball Soup:

1. Kill the conger eel and scrape it with a small sharp knife Take the fish velvet and put it into a basin;

2. Add 500 ml of clean water and 4 grams of refined salt. Add the fish velvet into the fish velvet in 5 times. After each addition, stir vigorously in one direction with your hands to soak the fish meat. Stir it up, add starch and mix thoroughly until the fish velvet is kneaded into small balls and can float in water;

3. Wash the fresh shrimps and make puree;

4. Pork belly Chop into minced meat;

5. Put the shrimp paste and pork minced meat into a bowl, add refined salt and MSG, mix well, and shape into 1 cm stuffing balls;

6. Put the wok on medium heat, fill it with water, grab the fish velvet with your left hand and spread it in the palm of your hand, pick a filling center with your right hand, then pinch it with the thumb and index finger of your left hand, wrap the fish velvet filling through the gaps between your fingers Press out the stuffed fish balls;

7. Scoop the fish balls into the pot with a small spoon to make fish balls floating on the water;

8. Change the pot Bring to a boil over high heat, simmer the fish balls and put them into a soup bowl;

9. Put a separate pot on high heat, pour 800 ml of stock, add MSG and refined salt, bring to a boil, and skim off the foam. , put into a soup bowl;

10. Sprinkle a little celery, pepper and sesame oil and serve.

For more information about Fujian Qixing Fish Ball Soup, see Mint.com Food Library/shiwu/fujianqixingyuwantang