We know the taste of the sea 😄😄😄 My favorite is ➺ "Mackerel Ball Soup" ➺... I've been drinking it since I was a child, and I never get tired of it. The fish balls are bouncy and tender, the broth is light and delicious, and with a touch of white pepper, vinegar, and sesame oil, it's simply divine 🤤🤤🤤
Materials
Super delicious ➺ "Mackerel Ball Soup" ➺ Recipe Steps
Soak scallion segments, ginger shreds, and Sichuan peppercorns in hot water for 20 minutes to make scallion, ginger, and Sichuan peppercorn water. Add chopped scallions.
Clean the mackerel by removing its internal organs and washing it thoroughly. Use a knife to remove the large central bone.
Use a spoon to scoop out the fish meat, discarding the skin, and mince it into fish paste.
Place the ingredients in a bowl, add eggs, light soy sauce, oyster sauce, cooking wine, sugar, white pepper powder, and salt, and mix well.
Add the soaked scallion, ginger, and peppercorn water in batches, stirring until the water is completely absorbed each time before adding the next batch.
Add sesame oil and mix well. Marinate for ten minutes to let the flavors meld. Add chopped green onions. 😄
Mix well, and the meatball filling is ready. Add water to a pot and bring to a boil over high heat. Once boiling, reduce to the lowest heat. 🔥
Squeeze the meatballs from between your thumb and forefinger and drop them one by one into the pot. Once all the meatballs are in, turn up the heat and bring to a boil. Skim off any foam with a spoon and cook until all the meatballs float to the surface.
Turn off the heat, add salt, chicken bouillon, white pepper, and sesame oil to taste. Add a little vinegar to taste for an even better flavor. 🥰
Super delicious.
One bite at a time.
The broth was so delicious, not a drop was left! 😄
Tips for making the super delicious "Mackerel Ball Soup"
No skills required, no difficulty!
