Ingredients Jump to Instructions ↓

  1. 300 g mackerel fish meat, puree

  2. 1 clove garlic, finely chopped

  3. 1 egg, beaten

  4. 2 tbsp cornflour

  5. 1 tsp salt

  6. 1 tsp pepper powder

  7. 1/2 tsp sugar Supplementary:

  8. 1 sheet of bean curd, cut the size of

  9. 10 cm, soaked in water until limp, drained

  10. 1 piece tofu, cut the size of

  11. 10 ×

  12. 10 cm, cut into triangles for 4 parts 1 quart chicken broth

  13. 4 pieces of fish meatballs

  14. 1 leek, thinly sliced, for chicken broth

  15. 1 tsp chicken bouillon powder

  16. 1/4 tsp salt

  17. 1/4 tsp pepper

  18. 1 bunch green vegetables, sliced, boiled briefly

  19. 1 spring onion, thinly sliced, for topping chili sauce slices of lemon oil for frying

Instructions Jump to Ingredients ↑

  1. : 1. Mix all ingredients and stir well.

  2. Fukian: Take a piece of bean curd, fill with batter no.

  3. then roll tightly, the edges do not need to be folded. Steam until cooked. Remove and set aside.

  4. Tofu: Make hole in the middle tofu, fill with batter no.1, then steamed until cooked. Remove and set aside.

  5. Meatballs: Boil water. Create a circle of dough no.1, and enter into the water. Boil until cooked. Remove and set aside.

  6. Broth: Heat chicken broth, put fish meatballs, salt, pepper powder, and chicken bouillon powder. Mix well, wait a boil, put spring onion. Lift.

  7. To serve: Fried fukian, tofu, and meatballs to yellow. Remove and drain. Put fukian, tofu, fried meatballs, fish meatballs, and green vegetables on a serving bowl. Sprinkle with chicken broth and spring onion. Serve with chili sauce and lemon slices.


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