Sesame oil, olive oil, pepper,
2, squid boneless, chopped. Chop the fresh mushrooms and mix the fish together.
3. Stir the minced meat, salt, chicken essence, cooking wine, spiced powder, ginger powder, sesame oil, olive oil and starch in one direction.
4. Boil the water in the pot. Just dig a spoonful with a spoon and put it in the pot, because the fish is sticky and easy to ball.
5. cut onions.
6. Cook the soup for a while, add some salt, add some pepper, and pour some sesame oil when cooking. Sprinkle with chopped green onion and the delicious meatball soup will be ready.
3 pieces of Spanish mackerel, half a catty of pork stuffing, shepherd's purse 1 bar, 3 tablespoons of peanut oil, salt 1 tablespoon, monosodium glutamate 1/2 tablespoons, and onion 1 segment.
2 slices of ginger, 5g of pepper, 1 tablespoon of cooking wine, 1 tablespoon of white pepper, 2 tablespoons of sesame oil and appropriate amount of water.
1, Spanish mackerel, wash and chop off the head, gut, stab the fish's spine with a knife, cut the fillet in half, and then wash the blood with clear water.
2. The blade is opposite to the fish, and the fish can be easily scraped off with a slight scraping.
Don't throw away the skin and bones left after scraping the fish, they can be used for stewing soup.
4. Remove some small thorns from the fish and start to cut the fish.
5. Add chopped green onion and Jiang Mo and chop them together.
6. Soak the peppers in warm water into pepper water, and soak more water, because Spanish mackerel is very draught, and add fish bit by bit.
7. Add water and chop, then add water until the fish becomes fine fish paste, and chop the basic fish.
8. Add the same amount of pork stuffing to make the meatballs more fragrant.
9. Similarly, add some pepper water during the chopping process.
10. Chop until the fish are completely mixed.
1 1. Put the minced fish into a large basin, and add 1 tablespoon salt, 1 tablespoon cooking wine, 1 tablespoon white pepper, 3 tablespoons peanut oil, 2 tablespoons sesame oil and half a tablespoon essence.
12. Stir in one direction with chopsticks.
13. Make a big pot of water, don't wait for the water to boil, and then the cold water will start to soak the meatballs. Grab a handful of fish paste by hand, make a little dough, squeeze it out evenly from the tiger's mouth and put it in the pot.
14. Squeeze all the fish sauce in turn.
15. Bring the fire to the boil and skim off the floating foam.
16. When the fish balls are floating, it means they are ripe. Just throw a handful of fresh shepherd's purse in before cooking, scald it and turn off the heat. A bowl of squid meatball soup with fragrant meatballs and delicious soup is ready.
Cooking tips
1, Spanish mackerel meat is very draught, so it needs to be supplemented with a lot of water. Pepper water is the best and tastes fresh and tender;
2. There are three purposes for adding pork stuffing: deodorization, flavor enhancement and viscosity enhancement;
3. Stir the fish paste repeatedly in one direction, or play 100 times. QQ can be used as table tennis.
Salt has been added to the fish balls, so there is no need to add salt to the soup.