How to make bighead carp meatball soup

For you who study and work hard every day, the greatest pleasure is playing and eating. There are many places to play and many places to eat, but few places to eat delicious food. Instead of searching blindly, it is better to do it yourself. Next, I will introduce to you the method of making bighead carp meatball soup.

1. Remove the head and belly of the bighead carp and wash it

2. Chop until you can no longer feel the bones when you pinch it with your hands. This step is very simple and the bighead carp is easy to chop. Tender meat

3. A small piece of fat is used to enhance the flavor. If the fish smells fishy all over, it will not be delicious without adding meat. Chopping is also very simple, but it takes a lot of effort

4. Chop the green onion, ginger and coriander into small pieces. Make sure they are very fine so that they will not affect the taste when you eat them. If you like carrots, you can also chop them into small pieces to adjust the color.

5. Chop the green onions and coriander and prepare to use them after boiling to enhance the flavor

6. Put the chopped fish, fat, and seasonings from step 4, add a small amount of vinegar, salt, thirteen spices, soy sauce, oil (preferably tasteless oil such as rice oil), two eggs, a handful of flour or corn starch or potato starch. Stir in one direction until it forms a clumping mass.

7. Pour appropriate amount of water into the soup pot, add soy sauce, thirteen spices, salt, vinegar and MSG, and add the fish balls when it is about to boil. Do not add it after it boils, as the fish balls will fall apart.

8. Add two drops of sesame oil before serving, and add the coriander and chopped green onion you just prepared.

9. Pour into a bowl and you can eat.

For many mothers, their children's nutritious food and good health are their greatest happiness. So today, the editor will introduce you to the bighead carp meatball soup. Please make it for your children as soon as possible.