Ingredients
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1 green onions
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1 ginger
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1 coriander
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1 cabbage
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4 shiitake mushroom
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vermicelli
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fish fillet
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5 bowls fish soup
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marinade
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2 tablespoons starch
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2 egg white
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1 tablespoon cooking wine
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1.5 teaspoon salt
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1/2 teaspoon white pepper powder
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2 teaspoon sesame oil
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1 teaspoon white pepper powder
Directions
Tips
Steps
|
1
Done
5 minutes
|
Wash and cut green onion and ginger into small pieces. Cut coriander and cabbage into strips. Wash and cut shiitake mushroom into pieces. Soak vermicelli in the water until soft. |
|
2
Done
5 minutes
|
Wash fish meat. Use a kitchen knife or rolling pin to pat fish meat until tender and chewy. Mince into small pieces. Set aside. |
|
3
Done
5 minutes
|
Add minced green onion, ginger and other marinade ingredients to fish meat. Stir clockwise until thick and tender. |
|
4
Done
5 minutes
|
Add water in a pot and cook over medium heat until bubbles appeared. Turn the low heat to low. Use a spoon and hands to scoop the meat as fish balls. Put each fish ball in the pot. |
|
5
Done
5 minutes
|
Cook until the fish balls have surfaced. Remove from heat and set aside. |
|
6
Done
5 minutes
|
Pour into the fish soup as the hot pot base. Bring to a boil. Sprinkle with chopped coriander and sesame oil. Serve with hot pot ingredients. |
