Snowball Fish Soup

Snowball Fish Soup

　　Cooking Method: Stewing, Boiling, Simmering, Braising & Stir-frying

　　　　Ingredients for Snowball Fish Soup:

　　　　500g eel meat, 130g dry starch, 16g scallions, 10g tender ginger, 130g lean meat broth, 50g cooking wine, 60g soy sauce, 5g sugar, 15g salt, 60g vinegar, 30g cooked lard, a small amount of MSG and pepper.

　　　　Features of Snowball Fish Soup:

　　　　The fish balls resemble snowballs, with tender texture and a clear, fresh soup that has a slight tangy and spicy flavor.

　　　　Learn how to make Snowball Fish Soup

　　　　1. Cut the fish meat into strips measuring 4cm in length, 0.6cm in width, and 0.5cm in thickness. Place them in a bowl, add 10g chopped scallions, minced ginger, salt, cooking wine, sugar, and MSG. Mix well and marinate for 10 minutes. Then add dry starch and mix evenly to form 60 fish balls.

　　　　2. In a wok, bring 1500g of water to a boil over medium heat. Add the fish balls. Once the soup boils and the fish balls float to the surface, prepare 6 small bowls. In each bowl, place 5g cooked lard, 10g soy sauce, a small amount of MSG, 10g vinegar, and 130g of soup. Scoop 10 fish balls into each bowl, then sprinkle with a little chopped scallion and pepper to serve.

　　　　Key Points for Making Snowball Fish Soup:

　　　　1. The fish strips should be well-marinated, flavorful, and stirred evenly. Ensure the fish balls are uniform in size when forming them.

　　　　2. When boiling the fish balls, avoid using high heat and do not cook them for too long to prevent them from becoming tough instead of tender.